Ingredients

For the Brussels Sprouts

• 2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon sea salt
• 1½ teaspoons freshly cracked black pepper
• 1 clove garlic, minced (optional)

For the Cacio e Pepe Finish

• 1 cup finely grated Pecorino Romano cheese
• ¼ cup freshly grated Parmesan cheese (optional)
• 2 tablespoons reserved hot water or vegetable broth
• 1 tablespoon fresh lemon juice (optional, for brightness)
• Extra cracked black pepper, to taste

Optional Garnishes

• Fresh parsley, chopped
• Lemon zest
• Toasted breadcrumbs
• Crushed red pepper flakes
• Extra shaved Pecorino Romano

Instructions

Step 1: Prepare the Brussels Sprouts

Preheat your oven to 425°F (220°C).

Trim the ends of the Brussels sprouts, remove any damaged outer leaves, and cut each sprout in half.

Pat them dry thoroughly with paper towels to help them roast and crisp properly.

Step 2: Season

Place the Brussels sprouts in a large mixing bowl.

Add the olive oil, salt, and half of the cracked black pepper. Toss well until every piece is evenly coated.

Arrange the sprouts cut-side down on a large baking sheet in a single layer, leaving space between them for even browning.

Step 3: Roast

Roast for 25–30 minutes, flipping halfway through cooking.

The Brussels sprouts should be tender inside with deeply caramelized, crispy edges.

Step 4: Prepare the Cacio e Pepe Coating

While the Brussels sprouts are roasting, melt the butter in a large skillet over medium-low heat.

If using garlic, cook it for about 30 seconds until fragrant.

Add the remaining cracked black pepper and stir for another 30 seconds to toast the pepper and enhance its flavor.

Remove the skillet from the heat.

Step 5: Combine Everything

Transfer the hot roasted Brussels sprouts to the skillet.

Sprinkle in the grated Pecorino Romano and Parmesan cheese while gently tossing the sprouts.

Add the reserved hot water or vegetable broth one tablespoon at a time, stirring continuously until the cheese melts into a silky coating that clings to the sprouts.

If desired, stir in the lemon juice for a fresh, bright finish.

Step 6: Garnish and Serve

Transfer the Brussels sprouts to a serving platter.

Finish with extra Pecorino Romano, freshly cracked black pepper, lemon zest, chopped parsley, or toasted breadcrumbs for additional flavor and texture.

Serve immediately while hot.

Tips for the Best Cacio e Pepe Brussels Sprouts

• Roast the Brussels sprouts cut-side down for maximum caramelization.
• Use freshly grated Pecorino Romano for the smoothest, most flavorful sauce.
• Freshly cracked black pepper provides the signature bold flavor of cacio e pepe.
• Add the cheese while the sprouts are hot so it melts evenly.
• A small amount of hot water helps create a creamy coating without making the dish heavy.
• Avoid overcrowding the baking sheet to ensure crispy edges.

Recipe Variations

Crispy Pancetta Version

Add cooked pancetta or crispy bacon for a smoky, savory twist.

Spicy Cacio e Pepe

Mix in crushed red pepper flakes for a little heat.

Lemon Herb Brussels Sprouts

Add fresh thyme, parsley, and extra lemon zest for a bright, herbaceous finish.

Nutty Brussels Sprouts

Top with toasted walnuts, pine nuts, or sliced almonds for added crunch.

Mushroom Cacio e Pepe

Roast sliced mushrooms alongside the Brussels sprouts for extra earthy flavor.

Air Fryer Version

Cook the Brussels sprouts in an air fryer at 380°F (193°C) for 15–18 minutes, shaking the basket halfway through, then finish with the cheese and pepper mixture.

Serving Suggestions

These Cacio e Pepe Brussels Sprouts pair perfectly with:

• Grilled steak
• Roast chicken
• Baked salmon
• Pork chops
• Roast turkey
• Garlic mashed potatoes
• Creamy polenta
• Risotto
• Crusty artisan bread
• Pasta dishes

They’re an excellent side dish for holiday dinners, family meals, dinner parties, or elegant weeknight dinners.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 4 days.

To Reheat

• Oven: Bake at 375°F (190°C) for 8–10 minutes until heated through.
• Air Fryer: Reheat at 350°F (175°C) for 4–5 minutes to restore crispness.
• Skillet: Warm over medium heat with a small pat of butter.
• Microwave: Heat in 30-second intervals until warm, though the sprouts will be softer than when freshly made.