Cacio e Pepe Brussels Sprouts with Hazelnuts + Ricotta

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.

PIN these BRUSSELS!

Enjoy your Brussels Sprouts! Who knew they could be so elegant!

5 from 1 vote

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Cacio e Pepe Brussels Sprouts with Hazelnuts and Ricotta

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Roasted Brussels Sprouts with chopped hazelnuts and parmesan. Add a dollop of ricotta cheese for an amazing side dish.

Course: Side Dish

Servings: 6 -8

Calories: 150 kcal

Author: OatandSesame

Ingredients

• 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

Instructions

1. Pre-heat oven to 400°F.
2. Foil line a 9 x 13 baking sheet and grease it with 1 Tbs olive oil.
3. 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.
4. Place the mixture on the prepared + oiled baking sheet with cut side of the brussels sprouts facing down.
5. Roast for 15-20 minutes until tender.
6. Sprinkle with extra cheese and pepper. Best eaten immediately.
7. Option with Ricotta: *see notes

Notes

Fancy Ricotta Option: Spread a dollop of ricotta cheese on each serving plate, top with 3 brussels sprouts and the hazelnuts and cheese from the baking sheet. Drizzle each with a tiny bit of olive oil. This option will yield many more servings.

Nutrition Facts

Cacio e Pepe Brussels Sprouts with Hazelnuts and Ricotta

Amount Per Serving (1 g)

Calories 150

* Percent Daily Values are based on a 2000 calorie diet.