Oh, cacio e pepe, we adore you. The simple combo of black pepper and cheese instantly elevates not only pasta but also pretty much every veggie (we’re looking at you, cauliflower). So we’re giving one of our favorite foods the cheesy-peppery treatment…and the results are glorious. Go ahead, dig into these cacio e pepe Brussels sprouts with abandon.
Cacio e Pepe Brussels Sprouts
1½ pounds brussels sprouts, trimmed and halved
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
¾ cup finely grated Pecorino Romano or Parmesan cheese, divided
Kosher salt and freshly ground black pepper
1. Preheat the oven to 375°F. On a baking sheet, toss together the brussels sprouts, butter, olive oil and ½ cup of the cheese; season with salt and pepper. Spread out in an even layer.
2. Roast the brussels sprouts until tender and lightly golden, 17 to 20 minutes.
3. Top the brussels sprouts with the remaining ¼ cup cheese and more pepper, to taste.