Savory Cacio e Pepe Brussels Sprouts Recipe for Perfect Flavor

Imagine biting into perfectly roasted Brussels sprouts, coated in a creamy, cheesy sauce with just the right amount of peppery kick. That’s exactly what you get with this Savory Cacio e Pepe Brussels Sprouts recipe. It’s simple, elegant, and bursting with flavor—perfect for elevating any meal or stealing the spotlight at a dinner party. Honestly, this is one of those recipes that’s both comforting and impressive, and trust me, it’s easier to whip up than you think!

I first stumbled upon the idea of combining Brussels sprouts with the classic Italian flavors of cacio e pepe during a cozy dinner at a friend’s house. It was love at first bite! Since then, I’ve tweaked the recipe to give the sprouts an irresistible crispiness while still letting the cheesy, peppery goodness shine through. Whether you’re a Brussels sprouts enthusiast or a skeptic, this recipe might just convert you.

This is a dish that checks all the boxes. It’s quick, it’s simple, and it’s downright delicious. Plus, it’s a fun twist on the traditional cacio e pepe pasta—but with a veggie-forward approach that feels a little lighter and fresher. Let’s dive into why you’ll want to make this recipe ASAP.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights or when you’re hosting and want something impressive without spending hours in the kitchen.
• Simple Ingredients: You don’t need any fancy ingredients here—just pantry staples and fresh Brussels sprouts.
• Elevates Any Meal: Whether you’re serving it as a side dish or a vegetarian main, these Brussels sprouts pair beautifully with almost anything.
• Flavor Explosion: The combination of nutty Parmesan, creamy Pecorino Romano, and freshly cracked black pepper creates an unforgettable taste that will have everyone coming back for seconds.
• Healthy Comfort Food: Packed with fiber, vitamins, and minerals, this recipe lets you indulge without guilt.

What sets this recipe apart is the technique. By roasting the Brussels sprouts until crispy and then tossing them in a luscious cheese sauce, you get the perfect balance of textures—crunchy on the outside, tender on the inside, with a creamy coating that clings to every bite. It’s a refreshing take on classic cacio e pepe, and trust me, your taste buds will thank you.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• Fresh Brussels sprouts: Trimmed and halved for even roasting. Look for bright green sprouts without any major blemishes.
• Olive oil: Helps the sprouts get that golden, crispy exterior.
• Sea salt: Enhances the natural flavor of the Brussels sprouts.
• Grated Parmesan cheese: Adds nutty richness to the dish.
• Grated Pecorino Romano: A sharper cheese that complements the Parmesan beautifully.
• Butter: For the sauce—it adds creaminess and helps the cheese melt smoothly.
• Freshly cracked black pepper: The star of the show! Go for coarsely ground black pepper for maximum flavor impact.
• Garlic powder: Optional, but adds a subtle depth to the dish.

If you’re looking for substitutions, you can use cauliflower florets instead of Brussels sprouts or swap Pecorino Romano for Grana Padano. For a dairy-free version, use nutritional yeast instead of cheese and plant-based butter.

Equipment Needed

• Baking sheet: To roast the Brussels sprouts evenly.
• Large mixing bowl: Makes tossing the sprouts with oil and seasoning a breeze.
• Microplane or fine grater: Essential for finely grating the Parmesan and Pecorino Romano.
• Small saucepan: For melting the butter and creating the cacio e pepe sauce.
• Tongs: Perfect for tossing the roasted sprouts in the sauce.

If you don’t have a baking sheet, a large oven-safe skillet works as a great alternative. And for the grater, a box grater can work in a pinch, though a microplane gives you that ultra-fine texture.

Preparation Method

1. Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Prepare the Brussels sprouts: Trim the ends and halve each sprout. Add them to a large mixing bowl.
3. Season the sprouts: Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt and garlic powder (if using). Toss until evenly coated.
4. Roast: Spread the Brussels sprouts in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
5. Make the sauce: While the sprouts are roasting, melt 2 tablespoons of butter in a small saucepan over medium heat. Stir in the grated Parmesan and Pecorino Romano cheeses until smooth and creamy.
6. Add the pepper: Stir in 1 teaspoon of freshly cracked black pepper (or more to taste) into the cheese sauce. Remove from heat.
7. Toss everything together: Once the Brussels sprouts are done, transfer them to a large bowl. Pour the cheese sauce over the sprouts and toss gently to coat.
8. Serve: Transfer to a serving dish, sprinkle with extra black pepper, and enjoy immediately!

Pro Tip: If the cheese sauce feels too thick, add a splash of warm water or milk to loosen it up before tossing with the sprouts.

Cooking Tips & Techniques

Want to nail this recipe every time? Here are some tips:

• Use fresh Brussels sprouts: They roast better and taste sweeter than frozen ones.
• Don’t overcrowd the pan: When roasting, give the sprouts plenty of space to crisp up. Crowding leads to steaming instead of roasting.
• Grate cheese finely: This helps it melt smoothly into the butter for a velvety sauce.
• Go heavy on the pepper: Coarse black pepper is what gives this recipe its signature flavor, so don’t skimp!
• Troubleshooting tip: If your sprouts come out soggy, increase the oven temperature slightly or roast for a few extra minutes.

Variations & Adaptations

• Low-carb option: Swap the Brussels sprouts for roasted cauliflower florets.
• Seasonal twist: Add roasted butternut squash chunks during fall for a hint of sweetness.
• Dairy-free version: Use plant-based butter and nutritional yeast instead of Parmesan and Pecorino Romano.
• Spicy kick: Add a pinch of red chili flakes to the cheese sauce for some heat.
• Personal favorite: Try adding crispy pancetta or bacon bits for extra savoriness—you won’t regret it!

Serving & Storage Suggestions

This dish is best served warm and fresh, straight from the oven. Here’s how to make it shine:

• Serving temperature: Serve immediately after tossing with the sauce—lukewarm Brussels sprouts lose their crispness.
• Pairing suggestions: Goes beautifully as a side to roast chicken, grilled salmon, or even a creamy pasta dish.
• Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 400°F (200°C) oven for 5-8 minutes to crisp them back up. Avoid microwaving, which can make them soggy.

The flavors deepen as they sit, so leftovers taste even better the next day—if you can resist eating them all in one sitting.

Nutritional Information & Benefits

Here’s what you can expect per serving:

• Calories: Approximately 180
• Protein: 6g
• Fiber: 4g
• Vitamin C: Packed with antioxidants to boost immunity.
• Calcium: Thanks to the cheese, you’ll get a good dose of calcium for strong bones.

Brussels sprouts are also low in carbs, making this recipe a great option for keto or low-carb diets. They’re rich in fiber and vitamins while the cheese adds a touch of indulgence.

Conclusion

If you’re looking for a recipe that’s equal parts easy and impressive, this Savory Cacio e Pepe Brussels Sprouts dish is the answer. It’s a delicious way to incorporate more veggies into your meals while enjoying the comforting flavors of cheese and pepper—without the pasta.

Savory Cacio e Pepe Brussels Sprouts

Print Recipe

Perfectly roasted Brussels sprouts coated in a creamy, cheesy sauce with a peppery kick. A simple, elegant dish that’s bursting with flavor and perfect for any meal.

• Author: paula
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 lb fresh Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano cheese
• 2 tbsp butter
• 1 tsp freshly cracked black pepper
• 1/4 tsp garlic powder (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Trim the ends of the Brussels sprouts and halve each sprout. Add them to a large mixing bowl.
3. Drizzle the Brussels sprouts with 2 tablespoons of olive oil and sprinkle with sea salt and garlic powder (if using). Toss until evenly coated.
4. Spread the Brussels sprouts in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
5. While the sprouts are roasting, melt 2 tablespoons of butter in a small saucepan over medium heat. Stir in the grated Parmesan and Pecorino Romano cheeses until smooth and creamy.
6. Stir in 1 teaspoon of freshly cracked black pepper (or more to taste) into the cheese sauce. Remove from heat.
7. Once the Brussels sprouts are done, transfer them to a large bowl. Pour the cheese sauce over the sprouts and toss gently to coat.
8. Transfer to a serving dish, sprinkle with extra black pepper, and serve immediately.

Notes

For a dairy-free version, use nutritional yeast instead of cheese and plant-based butter. Avoid overcrowding the baking sheet to ensure crispy sprouts.

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 2
• Sodium: 200
• Fat: 12
• Saturated Fat: 5
• Carbohydrates: 12
• Fiber: 4
• Protein: 6

Keywords: Brussels sprouts, cacio e pepe, roasted vegetables, cheesy side dish, vegetarian recipe