![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/cacio-e-pepe-brussels-sprouts/&media=https://blythesblog.com/wp-content/uploads/2024/12/IMG_2960-1920x850.jpeg&description=Cacio e Pepe Brussels Sprouts offer a twist on the classic Roman pasta dish, replacing the noodles with crispy, flavorful Brussels sprouts. Cacio e Pepe translates to "cheese and pepper" in Italian. The slight bitterness of the Brussels sprouts provides a counterpoint to the richness and saltiness of the cheese, creating a more complex and nuanced flavor profile than if you were simply eating cheese and pepper on their own. data-pin-do=){kind=spacer}
Cacio e Pepe Brussels Sprouts
April 18, 2025
Cacio e Pepe Brussels Sprouts offer a twist on the classic Roman pasta dish, replacing the noodles with crispy, flavorful Brussels sprouts. Cacio e Pepe translates to "cheese and pepper" in Italian. The slight bitterness of the Brussels sprouts provides a counterpoint to the richness and saltiness of the cheese, creating a more complex and nuanced flavor profile than if you were simply eating cheese and pepper on their own.
- Prep: 20 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Ingredients
1¼ teaspoons coarsely ground black pepper, divided, plus more as needed
1 ounce Pecorino Romano cheese (about ½ loosely packed cup freshly grated or ⅓ cup store-bought grated), plus more for serving
1 ounce Parmesan cheese (about ½ loosely packed cup freshly grated or ⅓ cup store-bought grated), plus more for serving
Directions
1Arrange a rack in the middle of the oven and heat the oven to 450°F. Meanwhile, trim the stem ends of the Brussels sprouts. Halve the sprouts through the stem or quarter if large. Peel and discard any loose leaves if they are yellowed or darker in spots.
2Transfer the Brussels sprouts to a large bowl. Add the olive oil, salt, and ¼ teaspoon of pepper. Toss to coat. Transfer to a rimmed baking sheet and arrange cut-side down in a single layer with a little bit of space in between the sprouts.
3Roast for 12 minutes. Toss and spread back into an even layer. Roast until the leaves are dark brown and crisp and the cut-sides of the sprouts are browned, 6 to 13 minutes more. Meanwhile, prepare the sauce.
4Place the Pecorino Romano and Parmesan in a small saucepan. Add the remaining 1 teaspoon pepper, milk, and cornstarch.
5Cook over low heat, whisking constantly, until melted, bubbly, and thickened, 5 to 10 minutes total. (It will look thin and grainy at first, but will thicken and come together after heating.) Remove the saucepan from the heat and cover to keep warm.
Recipe adapted from The Kitchen.
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