This recipe for Cacio e Pepe Brussels Sprouts with hazelnuts + ricotta is a simple preparation that is worthy of your dinner table whether you are eating alone or are serving guests. Based off of the pasta dish called Cacio e Pepe (cheese + pepper) – this recipe is a standout. Especially if you love toasted hazelnuts.
It seems that many people only serve brussels sprouts for the holidays. I’m not sure why – they are delicious! My family never ate them growing up and now I am in charge of making them at every holiday dinner.
While my normal preparation is olive oil, salt + pepper and a swirl of Sriracha – holiday dinners demand something extraordinary. It’s a lot of pressure being the official brussels sprouts maker in the family. There’s a lot on the line, for the brussels reputation and all.
So this is why I have taken a simple preparation and made it restaurant worthy. The secret is just good basic ingredients.
STEP 1: MIX
STEP 2: ROAST
STEP 3: SERVE
I offer two options for serving these Cacio e Pepe Brussels Sprouts:
#1. Plate them right off the roasting pan, sprinkling them with extra Pecorino and dig in.
#2. This the fancier version – it has that wow factor. Serve the brussels sprouts on a small plate smeared with a dollop of fresh ricotta cheese. So build it like this – ricotta, 3 brussels, a sprinkle of the hazelnuts and cheese from the pan and finish with a drizzle of your best olive oil. It’s pure joy on a plate.
Enjoy your Brussels Sprouts! Who knew they could be so elegant!
- 1 pound brussels sprouts sliced in half
- 4 tablespoons extra virgin olive oil divided
- 1/4 teaspoon black pepper plus extra for serving
- 1/2 teaspoon kosher salt
- 1/4 cup finely grated Pecorino Romano cheese plus extra for serving
- 1/2 cup whole hazelnuts roughly chopped
- Optional serving style*: a dollop of ricotta cheese per plate and drizzle of good olive oil
Pre-heat oven to 400°F.
Foil line a 9 x 13 baking sheet and grease it with 1 Tbs olive oil.
In large bowl, toss sliced Brussels sprouts with 3 Tbs extra virgin olive oil, kosher salt, black pepper and finely grated Pecorino Romano cheese. Toss until sprouts are evenly coated.
Place the mixture on the prepared + oiled baking sheet with cut side of the brussels sprouts facing down.
Roast for 15-20 minutes until tender.
Sprinkle with extra cheese and pepper. Best eaten immediately.
Option with Ricotta: *see notes