Cacio e Pepe Brussels Sprouts
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 1/4 teaspoons coarsely ground black pepper
divided, plus more as needed
- 1 ounce Pecorino Romano cheese
plus more for serving, about 1/2 loosely packed cup freshly grated or 1/3 cup store-bought grated
- 1 ounce Parmesan cheese
plus more for serving, about 1/2 loosely packed cup freshly grated or 1/3 cup store-bought grated
- 1/2 cup whole milk
- 2 teaspoons cornstarch
Directions
- 1
Arrange a rack in the middle of the oven and heat the oven to 450°F. Meanwhile, trim the stem ends from 1 1/2 pounds Brussels sprouts. Halve the sprouts through the stem or quarter if large. Peel and discard any loose leaves if they are yellowed or darker in spots.
- 2
Transfer the Brussels sprouts to a large bowl. Add 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon of the coarsely ground black pepper. Toss to coat. Transfer to a rimmed baking sheet and arrange cut-side down in a single layer with a little bit of space in between the sprouts.
- 3
Roast for 12 minutes. Toss and spread back into an even layer. Roast until the leaves are dark brown and crisp and the cut-sides of the sprouts are browned, 6 to 13 minutes more. Meanwhile, prepare the sauce.
- 4
Finely grate 1 ounce Pecorino Romano cheese and 1 ounce Parmesan cheese (about 1/2 cup each), or measure out 1/3 cup store-bought grated each. Place both in a small saucepan. Add the remaining 1 teaspoon coarsely ground black pepper, 1/2 cup whole milk, and 2 teaspoons cornstarch.
- 5
Cook over low heat, whisking constantly, until melted, bubbly, and thickened, 5 to 10 minutes total. (It will look thin and grainy at first, but will thicken and come together after heating.) Remove the saucepan from the heat and cover to keep warm.
- 6
Transfer the Brussels sprouts to a serving platter. Drizzle with the sauce. Serve with more grated Parmesan or Pecorino cheese and coarsely ground black pepper.
Cacio e Pepe Brussels Sprouts
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About this Recipe
Elevate your weeknight meals or special occasions with this extraordinary take on Brussels sprouts, inspired by the iconic Italian pasta dish, Cacio e Pepe. If you're looking to transform a simple vegetable into a truly craveable experience, you've found your next favorite recipe.
This recipe works by harmoniously blending the rich, savory depth of two classic Italian cheeses—Pecorino Romano and Parmesan—with the bold warmth of freshly ground black pepper. The careful incorporation of whole milk and cornstarch helps to create that signature creamy, emulsified sauce, ensuring every tender sprout is beautifully coated, much like the perfect Cacio e Pepe pasta.
What you can expect is a side dish that truly shines. Imagine perfectly cooked Brussels sprouts, with their natural earthy sweetness, enveloped in a luxurious, peppery cheese sauce. You'll savor the sharp, salty tang from the Pecorino Romano, complemented by the nutty, more mellow notes of Parmesan. The generous amount of coarsely ground black pepper provides a wonderful aromatic warmth and a subtle kick, making each bite incredibly satisfying. It's a surprisingly sophisticated yet approachable dish that brings gourmet flair to your table.
While the combination of Pecorino Romano and Parmesan is central to the Cacio e Pepe experience, you can explore slight variations. If you prefer a milder cheese profile, a greater proportion of Parmesan could be used. For an extra layer of savory depth, a touch more freshly ground black pepper can always be added at the end, according to your taste. Ensure you use quality olive oil to bring out the best in the ingredients.
This Cacio e Pepe Brussels Sprouts recipe makes an excellent companion to a wide array of main courses. Serve it alongside roasted chicken, a pan-seared steak, or even as a standout vegetable component in a larger vegetarian meal.