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- Cacio e pepe sprouts
Cacio e pepe sprouts
- Adam Bush
Published: December 6, 2019 at 1:43 PM
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Serves 6 as a side
Easy
Total time: 20 mins
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Take your Christmas feast to the next level with these jazzed up salt and pepper fried sprouts tossed with pecorino cheese
Vegetarian
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Make these cacio e pepe sprouts, then check out our Brussels sprouts with bacon and chestnuts, sprouts with ginger and orange, deep-fried Brussels sprouts and more Brussels sprouts recipes.
Ingredients
Nutrition
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600g brussels sprouts
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50g butter
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50ml whole milk
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75g pecorino romano (or veggie alternative)
finely grated
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ground to make 1½ tsp black peppercorns
Nutrition: per serving
- kcal162
- fat12.3g
- saturates6.9g
- carbs3.8g
- sugars3.3g
- fibre4.8g
- protein6.6g
- salt0.7g
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Method
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step 1
Remove any dirty and tough outer leaves from the sprouts, trim the bottoms slightly and then cut in half through the bases. Bring a large pan of lightly salted water to the boil and cook the sprouts for 3-4 minutes or until just tender to the point of a knife. Drain well.
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step 2
Heat the butter in a large frying pan and add the sprouts along with the milk. Once bubbling, sprinkle in the cheese while tossing and cook for a few minutes until the cheese has emulsified into a sauce. Don’t worry if there are a few lumps of cheese. Sprinkle in the black pepper then tip into a serving dish.
*This recipe is gluten-free according to industry standards
Discover out best sprouts recipes here...
Authors
Adam BushDeputy food editor
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