Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.
Cacio e Pepe Brussels Sprouts

Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish. In this lighter version, the pasta is swapped with shredded sprouts and tossed with a generous amount of grated cheese, black pepper, lemon, and even some toasted nuts for a nice little crunch.

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

This recipe is slightly adapted from Tieghan’s new cookbook, Half Baked Harvest Super Simple (affil link). Her cookbook is filled with the most gorgeous photos and mouthwatering recipes! This recipe called out to me because I love using shredded Brussels sprouts as a pasta swap with meat sauce, so I knew this would be good! Tieghan says this dish is also for the cheese lover who wants to love Brussels sprouts, but doesn’t . . . yet!

To save time, buying pre-shredded Brussels sprouts makes this dish come together in minutes. It’s a great side, or you can serve it as a main, alongside a fried egg. Mmmm!

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish.

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Cacio e Pepe Brussels Sprouts

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.

  • 2 tablespoons extra-virgin olive oil
  • teaspoons freshly ground pepper
  • Crushed red pepper flakes
  • 14 ounces shredded Brussels sprouts, see Note
  • 1 teaspoon kosher salt
  • 1 1/4 cups freshly grated Parmesan cheese, plus more for serving
  • Zest of 1 lemon
  • 1/3 cup toasted hazelnuts or pecans, roughly chopped
  • In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.

  • Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.

  • Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.

  • Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.

  • Serve warm, topped with more fresh Parmesan, if desired.

You can carefully shave your own Brussels sprouts using a mandoline, but buying them already prepped is a major time-saver.

Serving: 1/2 cup, Calories: 204kcal, Carbohydrates: 8g, Protein: 12g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 16.5mg, Sodium: 591.5mg, Fiber: 3.5g, Sugar: 2g

Blue Smart Points: 6

Green Smart Points: 6

Purple Smart Points: 6

Keywords: Best Brussels Sprouts recipe, Cacio e Pepe Brussels Sprouts, low carb brussels sprouts