adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cacio e Pepe Brussels Sprouts Stalk
Cacio e Pepe Brussels Sprouts Stalk
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Impress with this show-stopping cacio e pepe Brussels sprouts stalk dish. Roasted on the stalk, then coated in cheese and pepper for irresistible crispiness.
Ingredients:
  • 1 (2- to 3-pound) Brussels sprouts stalk, about 20 to 24 inches long (see Recipe Note)
  • 1/4 cup extra-virgin olive oil
  • 1/2 to 1 teaspoon kosher salt
  • 1 tablespoon freshly ground black pepper, divided
  • 1 1/2 ounces freshly grated Pecorino Romano cheese (about 1 cup)
  • Lemon wedges, for serving (optional)
Instructions:
  • Preheat the oven to 425°F and prepare a large baking sheet by lining it with foil.
  • Coat Brussels sprouts evenly with olive oil: Position the Brussels sprouts diagonally on the baking sheet, allowing the ends to hang off if needed. Drizzle olive oil over the sprouts, rotating the stalk and using your hands to distribute the oil thoroughly. Ensure any drips are rubbed back onto the sprouts to avoid splatter in the oven. Optionally, brush the oil onto the sprouts using a pastry brush.
  • Generously sprinkle the Brussels sprouts with salt, adjusting the amount based on the size of the stalk, then add 1 teaspoon of black pepper, ensuring each sprout is coated evenly.
  • Roast the Brussels sprouts on the stalk, turning halfway through, until they are crispy, deeply browned, and tender (check with a knife), for 20 to 25 minutes.
  • Mix the Pecorino Romano cheese and 2 teaspoons of black pepper in a small bowl while the Brussels sprouts are roasting.
  • Sprinkle the cheese over the Brussels sprouts: Remove the stalk from the oven, then evenly coat the sprouts with the cheese mixture by rotating the stalk and gently pressing it onto the sprouts, allowing any excess to fall onto the baking sheet.
  • Place back in the oven until the cheese is crispy and starts to brown, for about 5 minutes.
  • Separate sprouts: Separate sprouts from the stalk onto a baking sheet, removing any crispy leaves. Discard the stalk or reserve for another recipe. Season sprouts and leaves with cheese and pepper. Serve in a bowl with optional lemon wedges. Alternatively, offer the stalk for guests to separate sprouts themselves. Enjoy and share your feedback below!

Similar Recipes