Cacio E Pepe Brussels Sprouts

Cacio e pepe is the Italian/Roman way to say "Cheese and Pepper".  This Brussels sprouts dish has just a few ingredients, but really packs a punch of flavor.  This is my new favorite way to make them.  I adapted this recipe from the How Sweet Eats blog by Jessica Merchant.

Cacio E Pepe Brussels Sprouts--Makes 2 to 4 servings

Ingredients:

• 1 pound Brussels sprouts, stems removed and cut in half
• 3 tablespoons unsalted butter, melted
• 1/2 to 1 teaspoon freshly cracked black pepper
• 1/3 cup freshly grated pecorino cheese, plus extra for sprinkling [I used Follow Your Heart Shredded Parmesan (vegan).]

Instructions:

• Preheat the oven to 425 degrees F.
• Place the Brussels sprouts on a baking sheet.  Pour the butter over top, then toss them well so all of them are covered.  Sprinkle with the black pepper and toss.   Cover with the pecorino cheese, tossing again
• Roast for 15 to 20 minutes, until the Brussels sprouts are sightly golden and the cheese is crisp on the baking sheet.  Lift the Brussels sprouts and crisped cheese off of the sheet and onto a plate.  Top with additional pecorino and serve!
• Note:  There is no added salt to this recipe, but if you feel you need it, add a sprinkle of salt when roasting.

These Brussels sprouts are out-of-this-world!

Out of the oven!  Look at the crispy cheese!

I'm so glad that I tried this recipe!  Usually I roast my Brussels sprouts with olive oil, not butter.  But there is a definite change in the taste with butter.  Just adding pepper is marvelous, along with baking the cheese until it is crispy.  I warmed some leftover Brussels sprouts last night in the microwave, and they were still peppery and cheesy!  I could eat a whole plate of these, but I managed to divide it in thirds and have three servings.  I hope you will try these cheesy and peppery Brussels sprouts!  Enjoy!