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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Cacio e Pepe Brussel Sprouts Recipe

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This recipe for Cacio e Pepe Brussel Sprouts is from A Cookbook for My Girls: The recipes you grew up with, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil
1½ teaspoons freshly ground pepper
Crushed red pepper flakes
14 ounces shredded Brussels sprouts (see Note)
1 teaspoon kosher salt
1 1/4 cups freshly grated Parmesan cheese (plus more for serving)
Zest of 1 lemon
1/3 cup toasted hazelnuts or pecans (roughly chopped)
Instructions
Directions:
Directions:


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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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