Cacio e Pepe Brussels Sprouts

Transform ordinary Brussels sprouts into an extraordinary Italian-inspired delight with this Cacio e Pepe variation. Each sprout develops a golden-brown, crispy exterior while maintaining a tender center, all enhanced by the perfect combination of sharp Pecorino Romano cheese, freshly cracked black pepper, and rich garlic butter. This recipe elevates a simple vegetable into a crave-worthy dish that captures the essence of Rome's famous pasta in a unique way.

Through countless tests and variations, I've discovered that properly preparing the sprouts and timing the cheese addition are crucial for achieving that perfect combination of crispy exterior and cheesy goodness.

Key Ingredients

• Fresh Brussels Sprouts: Carefully selected for firm, tight heads to ensure the best texture.
• Quality Salted Butter: Creates a rich, golden exterior with deep flavor.
• Freshly Cracked Black Pepper: Adds essential warmth and subtle spice.
• Pecorino Romano Cheese: Provides a sharp, salty bite that enhances the dish.
• Garlic Powder: Ensures even flavor distribution for a consistent taste.
• Sea Salt: Brings out the natural flavors of the Brussels sprouts.
• Extra Butter: Used for finishing to add an extra layer of richness.
• Red Pepper Flakes: Optional for those who enjoy a touch of heat.
• Fresh Herbs: Used as a garnish to add brightness and freshness.
• Lemon Zest: Lifts the flavors with a hint of citrus.
• Olive Oil: Coats the sprouts for even roasting and a crisp texture.
• Truffle Oil: Adds a luxurious, earthy finish for an elevated flavor.
• Parmesan: A great alternative to Pecorino Romano for a milder, nutty touch.
• Maldon Salt: A flaky finishing salt for added texture and refined seasoning.

Creating Your Dish

Preparing the Sprouts:

Trim stem ends carefully, removing any discolored outer leaves. Cut larger sprouts in half through the stem for even cooking. Wash thoroughly and pat completely dry - moisture is the enemy of crispiness.

Making the Coating:

Melt butter slowly to prevent burning. Add garlic powder and whisk until completely combined. Season with freshly ground black pepper, using more than you think you need - it's crucial for the Cacio e Pepe flavor.

Perfect Cheese Preparation:

Grate Pecorino Romano finely using a microplane for the best melting properties. Keep cheese at room temperature so it melts quickly and evenly when added to hot sprouts.

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Creating the Perfect Texture

Air Fryer Method:

Preheat your air fryer completely before starting - a properly heated basket is crucial for browning. Place prepared sprouts in a single layer, never stacking them. Leave space between each piece to allow proper air circulation. Shake the basket gently halfway through cooking to ensure even browning. Watch carefully during the final minutes as cheese can burn quickly.

Oven Roasting Technique:

Position your oven rack in the upper third for optimal browning. Preheat thoroughly to 425°F - proper temperature is crucial. Line your baking sheet with foil and preheat it with the oven. Spread sprouts cut-side down in a single layer, ensuring they don't touch. Rotate the pan halfway through for even cooking.

Final Assembly

Adding the Cheese:

Sprinkle cheese gradually over hot sprouts, allowing it to melt and create a crispy crust. Watch carefully during this stage - the difference between perfectly golden and burnt is mere seconds.

Creating Extra Crispiness:

Increase temperature for the final minute if needed. Look for deep golden brown edges and listen for a slight sizzle. The sprouts should be easily pierced with a fork while maintaining crispy exteriors.

Through years of perfecting this dish, I've learned that patience and attention to detail make all the difference. Each step builds flavor and texture that transforms simple sprouts into an irresistible side dish.

Perfect Pairings

Serve these crispy sprouts alongside a perfectly seared ribeye steak, letting the cheese melt slightly into the meat's juices. They complement roasted chicken beautifully, and their crispy texture pairs wonderfully with creamy risotto. For a lighter meal, serve with grilled fish and lemon wedges.

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After countless preparations, I've discovered these Cacio e Pepe Brussels Sprouts are more than just a side dish - they're often the first thing to disappear from the plate. Whether served for a special occasion or weeknight dinner, each crispy, cheesy bite delivers satisfaction that makes any meal memorable.

Frequently Asked Questions

→ Which method is better - air fryer or oven?

Both methods work great. Air fryer is quicker (8-10 minutes) while oven produces more sprouts at once but takes longer (15-18 minutes).

→ Can I use pre-grated cheese?

Fresh-grated cheese is recommended for best melting and flavor, but pre-grated will work in a pinch.

→ Why do my sprouts need to be dry?

Dry sprouts will become crispier when cooking. Excess moisture prevents proper browning.

→ Can I use unsalted butter?

Yes, just add a pinch of salt to the butter mixture to compensate.

→ How do I store leftovers?

Store in an airtight container in the fridge. Reheat in air fryer or oven to restore crispiness.