Print
Cacio e Pepe Brussels Sprouts with Hazelnuts and Ricotta
Roasted Brussels Sprouts with chopped hazelnuts and parmesan. Add a dollop of ricotta cheese for an amazing side dish.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 -8
Calories 150 kcal
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
-
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. Add roughly chopped hazelnuts, if using.
-
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 Cheese
-
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.