Cacio e Pepe Brussel Sprout Recipes

I'm absolutely obsessed with finding new ways to make dinner interesting on busy weeknights. That's when I discovered cacio e pepe brussels sprouts, and honestly? It's become one of my go-to side dishes. This recipe swaps out pasta for shredded Brussels sprouts, giving you all the cheesy, peppery goodness you love without the carbs.

Jump to:

• Why You Will Love Cacio e Pepe Brussels Sprouts
• Ingredients for Cacio e Pepe Brussels Sprouts
• Preparation for Cacio e Pepe Brussels Sprouts
• Storage and Reheating Instructions
• Variations and Pro Tips for Cacio e Pepe Brussels Sprouts
• Frequently Asked Questions About Cacio e Pepe Brussels Sprouts
• Recipes You May Like
• Final Thoughts on Cacio e Pepe Brussels Sprouts
• Cacio e Pepe Brussels Sprouts

The best part is that it only takes 25 minutes from start to finish. When Alex asked what we were having for dinner last week, I told him we were making an Italian-inspired Brussels sprouts dish. He was skeptical until he tasted it. Now he actually asks for seconds, which almost never happens with vegetables.

If you're looking for more Italian-inspired sides, you'll love my creamy spaghetti alla carbonara, which is the pasta version of this same classic flavor combination.

Why You Will Love Cacio e Pepe Brussels Sprouts

This dish really does hit all the marks for what makes a recipe worth making again and again. Let me break down what I love most about it:

• Takes just 25 minutes total, making it perfect for weeknight dinners
• Uses only 7 simple ingredients you probably already have at home
• Loads of protein from the Parmesan cheese and Brussels sprouts
• The charred edges give you that restaurant-quality crunch
• Works as a side dish or a light vegetarian main course
• Tastes decadent but actually keeps your carbs super low
• The lemon zest adds brightness that makes the whole dish come alive

Ingredients for Cacio e Pepe Brussels Sprouts

Getting the right ingredients makes this recipe come together perfectly. I always keep these basics on hand:

• 2 tablespoons extra virgin olive oil
• 1½ teaspoons freshly ground pepper
• Crushed red pepper flakes (to taste)
• 14 ounces shredded Brussels sprouts
• 1 teaspoon kosher salt
• 1¼ cups freshly grated Parmesan cheese, plus more for serving
• Zest of 1 lemon
• ⅓ cup toasted hazelnuts or pecans, roughly chopped

The shredded Brussels sprouts are honestly a game changer. You can use a mandoline slicer if you're feeling ambitious, but I usually buy them already prepped from the grocery store. It saves so much time, and frankly, my hands thank me for not shredding them by hand.

The freshly grated Parmesan makes a real difference here. Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly. When you're making a dish that's all about that creamy cheese coating, you want the real stuff.

Preparation for Cacio e Pepe Brussels Sprouts

Step-by-step instructions

1. In a large skillet over medium heat, add the olive oil, pepper, and red pepper flakes. Cook them together until fragrant, about 30 seconds to 1 minute. This toasts the pepper and really brings out its flavor.
2. Add your shredded Brussels sprouts to the skillet without stirring. Let them sit for about 2 minutes so they start to soften and get some color on the bottom.
3. Give the Brussels sprouts a good stir and season with salt. Keep cooking until they develop some char, roughly 2 more minutes. This is where the magic happens.
4. Remove the skillet from the heat completely before adding the cheese. This prevents it from getting gummy or separating.
5. Quickly toss in the Parmesan, lemon zest, and chopped hazelnuts. Mix everything together while the skillet is still warm so the cheese melts nicely.
6. Serve immediately while everything is warm and creamy. Top with extra Parmesan if you want that finishing touch.

Why these steps matter

Removing the skillet from the heat before adding the cheese is honestly the most important step. I learned this the hard way when I made the mistake of adding cheese while the pan was still hot. The cheese started clumping up, and the whole thing looked grainy. Now I always take the pan off the heat first.

The charring step gives you those crispy, caramelized edges that make this dish taste way more sophisticated than it actually is. Don't skip the toasted nuts either. They add a wonderful crunch that keeps everything from feeling mushy.

Storage and Reheating Instructions

I'll be honest, this dish is best eaten fresh and warm. The Brussels sprouts stay crispier that way, and the cheese coating feels more luxurious.

If you do have leftovers (which rarely happens in our house), store them in an airtight container in the refrigerator for up to 3 days. I wouldn't freeze this one because the texture of the Brussels sprouts gets a bit watery when thawed.

To reheat, warm it gently in a skillet over low heat for a few minutes. Add a splash of olive oil and a little extra Parmesan to bring back some of that creamy texture. Honestly though, I often just eat the leftovers cold the next day, and they're still really good.

Variations and Pro Tips for Cacio e Pepe Brussels Sprouts

Make it your own

One of the things I love about this recipe is how adaptable it is. You can swap out the nuts depending on what you have. Walnuts work beautifully, or even roasted pine nuts if you're feeling fancy.

Try adding crispy bacon bits for a smokier flavor. Donald does this when he's in charge of dinner, and it takes the whole thing to another level. You'll only need about ¼ cup of crumbled bacon mixed in at the end.

If you can't find toasted hazelnuts, you can toast your own nuts in a dry skillet for about 3 minutes. Just watch them carefully so they don't burn.

A question to consider

What other vegetables have you cooked the same way? Because honestly, you can apply this cacio e pepe technique to broccoli, cauliflower, or even cabbage. The key is getting some good char on the vegetable before adding the cheese.

The type of pepper really does matter here. I use freshly ground black pepper from a pepper mill because the flavor is so much better than pre-ground. It makes a surprising difference.

If your Brussels sprouts are particularly large, you might need to cook them an extra minute or two to get them tender. Everyone's stove is different, so use your eyes and taste to guide you.

Frequently Asked Questions About Cacio e Pepe Brussels Sprouts

Can you make Cacio e Pepe Brussels Sprouts ahead of time and reheat them?

This dish is definitely best served immediately, but you can make it ahead if needed. Prepare the Brussels sprouts and cook them through step 3 in the morning. Store them in a container in the fridge. When you're ready to eat, quickly reheat in a skillet and add the cheese, lemon, and nuts. The texture won't be quite as crispy, but it still tastes great.

What is the best way to shred Brussels sprouts for Cacio e Pepe Brussels Sprouts?

I absolutely recommend buying pre-shredded Brussels sprouts from the store. They're usually found in the produce section near the lettuce and coleslaw mixes. If you want to shred them yourself, a mandoline slicer works best. Use the slicing blade rather than the julienne blade. Just be super careful because mandolines are sharp. I've been using mine for years, and I still treat it with respect.

How do you keep Cacio e Pepe Brussels Sprouts from becoming soggy?

The secret is not stirring during those first 2 minutes of cooking. This lets moisture evaporate from the bottom of the pan. Also, make sure you're using a large skillet so the Brussels sprouts have enough room. If they're crowded, they'll steam instead of sauté. And absolutely don't let them cook too long. Once they're charred and tender, you're done.

Can I substitute Parmesan cheese in Cacio e Pepe Brussels Sprouts with another cheese?

Pecorino Romano is the traditional cheese for cacio e pepe, and it would be amazing here. It's slightly tangier than Parmesan. You could also use Grana Padano, which is very similar to Parmesan. Honestly though, I stick with Parmesan because it's what I always have in my fridge, and it works perfectly for this recipe.

Recipes You May Like

Since you're making cacio e pepe brussels sprouts, you might also enjoy these other simple Italian-inspired recipes:

• Creamy Spaghetti Alla Carbonara – The original pasta version with the same amazing cheese and pepper flavor
• Crispy Air Fryer Broccoli with Lemon and Parmesan – Another vegetable side with that same cheesy, bright taste
• Garlic Parmesan Fries – Simple fried potatoes with the same Parmesan coating you'll love

Final Thoughts on Cacio e Pepe Brussels Sprouts

This cacio e pepe brussels sprouts dish has seriously become a weeknight staple in our house. It's so simple to make, but it tastes like you actually spent time in the kitchen. The charred Brussels sprouts, creamy cheese, and bright lemon make every bite satisfying.

What I really appreciate is that it's a vegetable dish that doesn't feel like you're sacrificing anything. This isn't rabbit food. It's real, delicious comfort food that happens to be good for you too.

I'd love to hear how this turns out for you! Leave a comment and let me know if you tried it, what nuts you used, or how your family reacted to the dish. And definitely save this one to Pinterest so you remember it next time you're planning dinners.

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