Description

Cacio e pepe is a classic dish from Rome traditionally made with pasta. It means cheese and pepper. Revitalize that recipe by swapping out the pasta for shredded Brussels sprouts, toasted almonds and Pecorino Romano cheese, and of course, pepper.

Ingredients

• 1 lb. Brussels sprouts, shredded
• 3 T. olive oil
• Kosher salt and freshly ground black pepper
• 2 T. unsalted butter
• 1/3 c. slivered almonds
• 2 cloves garlic, peeled and grated
• 1/2 c. freshly grated Pecorino Romano cheese, plus more for garnish

Steps

1. Preheat oven to 400 degrees F.
2. To shred the Brussels Sprouts, remove tough outer layers with fingers; discard the tough leaves and the root ends. Use a large knife to cut each Brussels sprout in half lengthwise. Place cut side down; thinly slide cross-wise to create shreds. Separate shreds with fingers.
3. Add shredded Brussels sprouts to a large bowl; add olive oil; season with salt and pepper; toss. Transfer to a rimmed sheet pan that has been lined with parchment paper; evenly distribute sprouts on pan. Season again with pepper. Bake/roast until sprouts are softened and bright green, 13 - 15 minutes.