Description
Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.
Yield: 6servings | Serving Size: 1/2 cup
Ingredients
2tablespoonsextra-virgin olive oil
1½teaspoonsfreshly ground pepper
Crushed red pepper flakes
14ouncesshredded Brussels sprouts, see Note
1teaspoonkosher salt
1 1/4cupsfreshly grated Parmesan cheese, plus more for serving
Zest of 1 lemon
1/3cuptoasted hazelnuts or pecans, roughly chopped
Instructions
- In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.
- Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
- Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
- Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
Serve warm, topped with more fresh Parmesan, if desired.
Last Step:
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