Easy Cacio e Pepe Brussels Sprouts Recipe
You’re only 25 minutes away from the easiest & most flavorful vegetable side dish perfect for your holiday table! Sometimes keeping it simple is better — salty parmesan cheese and freshly cracked black pepper help these roasted brussels sprouts really shine!
This Cacio e Pepe Brussels sprouts recipe is a fun take on the classic Roman pasta dish, and it’s an absolute favorite recipe to make when the holiday season rolls around.
Why I Love This Recipe
Brussels sprouts are so underrated in my opinion! These fun little veggies crisp up so nicely in the oven and are so tender and delicious. This side dish, inspired by the classic Italian cacio e pepe, gives a savory flavor from the parmesan cheese, and a nice kick from the black pepper. I love to serve this dish at holiday gatherings or really any time I need a quick, flavorful veggie for the dinner table. I also love how easy it is to double this recipe by simply using two sheet pans, making it perfect for feeding a larger crowd!
Ingredients You’ll Need:
- 1 1/2 lbs. whole brussels sprouts
- 2 tbsp. avocado oil
- 1 tsp. kosher salt
- 1/4 cup grated parmesan cheese
- Freshly cracked black pepper
How to Make Cacio e Pepe Brussels Sprouts:
- Preheat your oven to 425°F. Peel off any loose leaves from the brussels sprouts and rinse them well. Slice each sprout in half through the end.
- Place all the brussels sprouts in a large bowl, drizzle them with two tablespoons of avocado oil, and toss to coat. Season with salt and toss again. Spread the sprouts out in a single layer on a parchment- or foil-lined baking sheet, with all the sprouts cut-side down. Roast for about 20 minutes, or until they are tender when pierced with a knife.
- After 20 minutes, remove the baking sheet from the oven. Flip all the sprouts so that they’re cut-side up. Sprinkle them with grated parmesan cheese and season generously with freshly cracked black pepper. Place them back in the oven for another 2-3 minutes to melt the cheese.
- Serve these crispy cacio e pepe Brussels sprouts warm!
Tips for the Perfect Cacio e Pepe Brussels Sprouts
- When you spread the brussels sprouts onto the baking sheet, make sure there is enough room for each sprout to roast evenly. If they’re too crowded, they’ll steam rather than crisp up. Use a large sheet pan or two smaller ones if necessary.
- While parmesan cheese is my choice for this dish, you could also use pecorino romano cheese for a different, but still authentic flavor. Pecorino romano has a slightly stronger flavor, which makes it perfect for replicating that cacio e pepe taste.
FAQs
I hope you love this recipe as much as I do. If you try it out, I’d love to hear your thoughts in the comments below—I can’t wait to hear how it turns out for you! And if you’re reading this during the holidays, happy holidays 🙂
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Easy Cacio e Pepe Brussels Sprouts Recipe
Ingredients
- 1 1/2 lbs. whole brussels sprouts
- 2 tbsp. avocado oil
- 1 tsp. kosher salt
- 1/4 cup grated parmesan cheese
- Freshly cracked black pepper
Instructions
- Preheat your oven to 425°F. Peel off any loose leaves from the brussels sprouts and rinse them well. Slice each sprout in half through the end.
- Place all the brussels sprouts in a large bowl, drizzle them with two tablespoons of avocado oil, and toss to coat. Season with salt and toss again. Spread the sprouts out in a single layer on a parchment- or foil-lined baking sheet, with all the sprouts cut-side down. Roast for about 20 minutes, or until they are tender when pierced with a knife.
- After 20 minutes, remove the baking sheet from the oven. Flip all the sprouts so that they’re cut-side up. Sprinkle them with grated parmesan cheese and season generously with freshly cracked black pepper. Place them back in the oven for another 2-3 minutes to melt the cheese.
- Serve these crispy cacio e pepe Brussels sprouts warm!
