Name: Cacio e Pepe Brussels Sprouts Stalk
Prep time: 20 min
Cook time: 20 min
Yield: 6
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) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cacio e Pepe Brussels Sprouts Stalk

1. 1 (2- to 3-pound) Brussels sprouts stalk, about 20 to 24 inches long (see Recipe Note) -

2. 1/4 cup extra-virgin olive oil -

3. 1/2 to 1 teaspoon kosher salt -

4. 1 tablespoon freshly ground black pepper, divided -

5. 1 1/2 ounces freshly grated Pecorino Romano cheese (about 1 cup) -

6. Lemon wedges, for serving (Optional) -

How to cook deliciously - Cacio e Pepe Brussels Sprouts Stalk

1. Stage

Preheat the oven to 425°F. Line a large baking sheet with foil.

2. Stage

Rub the Brussels sprouts with the oil: Place the Brussels sprouts stalk diagonally on the prepared baking sheet (it’s okay if the very ends hang off). Drizzle the olive oil directly onto the sprouts, turning the stalk as you go and usig your hands to rub the oil in as best you can. Be sure to rub any oil that drips onto the baking sheet back onto the sprouts to minimize splatter in the oven. Alternatively, use a pastry brush to brush the oil onto the sprouts.

3. Stage

Season with salt and pepper: Season the Brussels sprouts with salt (the amount you use will depend on the size of the stalk) and 1 teaspoon black pepper, turning as you go.

4. Stage

Roast the Brussels sprouts: Roast the stalk, flipping it halfway through, until the Brussels sprouts are crispy, deeply browned, and tender (a knife should slide easily through), 20 to 25 minutes.

5. Stage

Combine the cheese and pepper: While the Brussels sprouts are roasting, mix together the Pecorino Romano cheese and the remaining 2 teaspoons of black pepper in a small bowl.

6. Stage

Sprinkle the Brussels sprouts with the cheese: Remove the stalk from the oven. Sprinkle the cheese mixture directly onto the sprouts, rotating the stalk as you go and pressing it in as best you can. It’s okay if some falls onto the baking sheet.

7. Stage

Return to the oven: Return the stalk to the oven and bake until the cheese is crisp and beginning to brown, about 5 minutes.

8. Stage

Slice and serve: Slice the sprouts off of the stalk so that they land on the baking sheet, being sure to slice off the crispy leaves as well. Discard or compost the stalk, or save it for another use (see Recipe Note). Toss the sprouts and leaves in any crunchy cheese and pepper that’s on the baking sheet. Transfer to a bowl and serve with lemon wedges, if using. Alternatively, present the stalk with a chef’s knife to your guests and have them slice off their sprouts. Did you love the recipe? Leave us stars below!