Cacio e Pepe Brussels Sprouts
Zest a lemon.
1
Roughly chop 1/3 c hazelnuts or pecans.
2
Cook nuts in dry pan until toasted.
3
Remove nuts & set aside.
Over medium heat, cook EVOO, 1 1/2 tsp pepper & crushed red pepper flakes.
4
Add 14 oz shredded Brussels sprouts. Cook for 2 mins without stirring.
5
Season with salt. Cook another 2 mins until Brussels begin to char.
6
Measure 1 1/4 c Parmesan cheese.
7
Remove from heat; add cheese, lemon zest & nuts.
8
Serve warm, topped with more Parmesan if desired.
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.