Roasted Cacio E Pepe Brussels Sprouts Recipe

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Some of the most popular dishes that have stood the test of time have an interesting backstory of how they came about. Cacio e pepe, for example, is an ancient Roman pasta dish that was popular amongst shepherds back in the day, since the three core ingredients — pasta, pecorino Romano cheese, and pepper — were so cheap and easy to find. Growing up with Italian roots, we enjoyed many variations of cacio e pepe, even those that expanded beyond the classic pasta formula. Whether it was gnocchi, risotto, or roasted potatoes, that cheesy, peppery flavor profile proved itself to be quite versatile, which is exactly what I ran with in this roasted cacio e pepe Brussels sprouts recipe.

Of all the ways there are to cook and serve Brussels sprouts, this cacio e pepe version is always a hit when I serve it to guests, and it's become one of my favorite ways to prepare the polarizing vegetable. I love roasting the sprouts to be extra crispy, so that slightly charred flavor pairs especially well with the peppery bite of the toasted peppercorns and the salty, tangy flavor of the pecorino Romano cheese. This side dish is also easy to whip up, and it'd be right at home on a holiday table.

To make this recipe, you only need six ingredients. Start with Brussels sprouts, olive oil, butter, and kosher salt. Then, because pepper is such a key element of cacio e pepe, you'll need whole black peppercorns. If you don't have a spice grinder or a mortar and pestle, you can seal them in a baggie and either roll over them with a rolling pin or crush them with a heavy skillet. Finally, you'll need plenty of grated pecorino Romano cheese to complete the dish.

Preheat the oven to 425 F.

Line a large, rimmed baking sheet with foil.

Add the peppercorns to a small dry skillet over medium heat and toast for 3 to 4 minutes, shaking the pan often, until fragrant and starting to pop.

Transfer the peppercorns to a mortar and pestle or spice grinder and grind to a coarse texture. Set aside 1 teaspoon for garnish.

Melt the butter in the same skillet over medium heat.

Stir in the remaining pepper and cook until fragrant, about 1 minute.

In a large bowl, toss the Brussels sprouts with olive oil, the pepper butter mixture, and salt.

Lay the sprouts cut-side down in a single layer on the prepared baking sheet.

Roast until tender, charred, and crispy on the bottom, 20 to 25 minutes.

Switch the oven to broil on low.

Flip each of the sprouts over so the charred side is facing up.

Sprinkle the Pecorino Romano cheese over the sprouts and broil for 1 to 2 minutes, just until the cheese is golden.

Top the Brussels sprouts with the reserved pepper and optional parsley. Serve warm.

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If you don't feel like roasting the Brussels sprouts (or don't think you'll have enough room in your oven this holiday season), there are plenty of other cooking methods to consider. A cast iron skillet does an excellent job of charring the sprouts. Heat up the skillet to medium-high and place the halved sprouts cut-side down, cooking until they are deeply browned. Then place a lid on the skillet and reduce the heat, which will allow the inside of the sprouts to become nice and tender. Remove the pan from the heat and sprinkle on the cheese, then put the lid back on. The residual heat will ensure that the cheese gets slightly melty. 

An air fryer is another useful kitchen appliance that will get the job done. Preheat the air fryer to 375 F and add the seasoned sprouts. Cook for 15 to 20 minutes, shaking after the first 10 minutes. Make sure to cook the sprouts in as even a layer as possible so they crisp up instead of steam. When they are done cooking, sprinkle the sprouts with the cheese and air fry for another few minutes.

If you want to make a larger portion of these Brussels sprouts to feed a crowd, you'll want to keep a few things in mind. Since it takes some time to clean and trim the Brussels sprouts, this process can easily be done a day ahead. I don't recommend buying the sprouts already trimmed as they lose some of their freshness if cut too far in advance. When adding the seasonings, double all of the ingredients and lay out the Brussels sprouts on two sheet pans instead of squeezing them all onto one pan. About halfway through cooking, swap the rack positions and turn the pans front to back so they all cook evenly. If you have a convection setting on your oven, this is a good time to use it because the heat will circulate more evenly. 

When you get to the broiling step, you'll have to cook the sheets one at a time. Once one batch is done, cover it loosely with a kitchen towel or keep in a warming drawer if you have one. Covering them with a heavy lid will steam them and they will lose some of the crispness, so avoid doing that. Add the parsley and extra pepper right before serving.

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