Roasted Cacio E Pepe Brussels Sprouts Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ teaspoons whole black peppercorns
  • 2 tablespoons unsalted butter
  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • ¾ cup finely grated Pecorino Romano cheese
Directions
  1. Preheat the oven to 425 F.
  2. Line a large, rimmed baking sheet with foil.
  3. 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.
  4. Transfer the peppercorns to a mortar and pestle or spice grinder and grind to a coarse texture. Set aside 1 teaspoon for garnish.
  5. Melt the butter in the same skillet over medium heat.
  6. Stir in the remaining pepper and cook until fragrant, about 1 minute.
  7. In a large bowl, toss the Brussels sprouts with olive oil, the pepper butter mixture, and salt.
  8. Lay the sprouts cut-side down in a single layer on the prepared baking sheet.
  9. Roast until tender, charred, and crispy on the bottom, 20 to 25 minutes.
  10. Switch the oven to broil on low.
  11. Flip each of the sprouts over so the charred side is facing up.
  12. Sprinkle the Pecorino Romano cheese over the sprouts and broil for 1 to 2 minutes, just until the cheese is golden.
  13. Top the Brussels sprouts with the reserved pepper and optional parsley. Serve warm.