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There’s plenty to love about fall, but in my opinion, one of the most underrated perks is Brussels sprouts coming back into season. My personal favorite way to treat them is roasting, and while roasted Brussels sprouts are great as is, there’s something extra special about playing them up to be even more lovable. In this one-pan version, I decided to bring in the classic flavors of cacio e pepe. It’s a simple upgrade that gives us the vibes of the more adult version of cheese over broccoli.
Roasting the Brussels sprouts:
A quick roast on the sprouts gets the bottom crisp, and a healthy dusting of pecorino and Parmesan, as soon as they come out of the oven, will gently melt into them. A generous amount of cracked black pepper is also key for these easy Brussels sprouts that are the perfect side for any holiday or dinner table.
Storage:
These Brussels sprouts are best enjoyed while still hot from the oven, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.
Did you make this? Leave a rating and review below!
PHOTO: JOSEPH DE LEO; FOOD STYLING: MAKINZE GORE