Oat&Sesame

Recipes | Gardening | Travel

  • Home
  • Recipe Index
    • all recipes
    • everydayemily
    • vegetarian
    • source{d}
    • green tips
  • Top Picks
  • Traveling & Eating
    • Africa
      • Morocco
    • Europe
      • Amsterdam & Haarlem | Netherlands
      • Spain
      • Prague | Czech Republic
    • Mexico
      • Tulum & Merida
    • U.S. + Canada
      • Arizona
      • Maine
      • New York
      • Texas
      • Toronto | Canada
  • About Me
    • Work With Me
    • Disclosure & Privacy Policy

Cacio e Pepe Brussels Sprouts with Hazelnuts + Ricotta

December 14, 2017 3 Comments

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. Pecorino Romano, toasted hazelnuts and optional ricotta cheese make an impressive side dish! | #BRUSSELS SPROUTS | #SIDES | #Recipes at OatandSesame.com

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.

Brussels Sprouts Overhead

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

Brussels Sprouts in bowl


STEP 2: ROAST

Brussels Sprouts on Baking Sheet


STEP 3: SERVE

Roasted Brussels Sprouts

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.

plate of brussels sprouts#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.

brussels sprouts with ricotta

PIN these BRUSSELS!

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

5 from 1 vote
Print
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.


icon
icon

You may also like these recipes:

Thanksgiving Hand Pies
Cranberry Sauce Sticky Bread + a turkey of a tale
Spicy Roasted Red Pepper + Walnut Dip
Avocado Brown Rice, Sweet Potato and Mango
« Easy Southwest Breakfast Casserole
Sweet and Spicy Holiday Nut Mix »

Comments

  1. Claudia says

    December 19, 2017 at 1:14 pm

    I love brussel sprouts at any time! Never had it with ricotta cheese. Love the idea and sill try it 👌

    Reply
    • Emily says

      December 19, 2017 at 2:01 pm

      We love brussels too! It’s the combo of hazelnuts and ricotta that really “seals the deal” for me on this recipe! Enjoy!

      Reply
  2. Theoni says

    February 4, 2018 at 8:30 pm

    These are fantastic! Will go in my rotation of side dishes.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

SUBSCRIBE HERE FOR NEW RECIPES

* indicates required

Trending Now on Oat&Sesame

Zucchini Bread Oatmeal
Traveling & Eating: Sedona, Arizona
Refreshing Mango Cucumber Mint Smoothie
Sun-Dried Tomato, Basil and Spinach Pinwheels
Spinach, Sweet Potato & Black Bean Burritos
Mexican Spiced Chocolate Avocado Pudding

Copyright © 2018 O&S > powered by Foodie Pro Theme & Genesis Framework

Don't Miss A Recipe!

SUBSCRIBE