Cacio E Pepe Brussels Sprouts

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Roasted Brussels sprouts are delicious on their own, but we like to give them a little extra love to make them even tastier. A quick roast in the oven makes the bottoms crispy, and when they come out, a sprinkle of pecorino and Parmesan cheese melts gently over them, reminding us of one of our favorite pasta dishes, cacio e pepe. It’s like a grown-up version of cheesy broccoli, adding a touch of sophistication to the dinner table. Don’t forget to add plenty of cracked black pepper for that extra kick. These easy Brussels sprouts are the perfect side dish for any holiday feast or dinner gathering.

Cacio E Pepe Brussels Sprouts

Prep Time 20 minutes
Total Time 45 minutes
Course Appetizer
Servings 8


  • 2 pounds Brussels sprouts trimmed and halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon or more freshly ground black pepper
  • 1/2 cup finely grated pecorino cheese
  • 1/4 cup finely grated Parmesan cheese


  • Preheat your oven to 400°F. On a baking sheet, toss the Brussels sprouts with olive oil, salt, and pepper until they’re evenly coated. Spread them out in a single layer on the baking sheet.
  • Roast the sprouts in the oven until they turn golden brown and become tender when pierced with a fork, which usually takes about 20 to 25 minutes.
  • As soon as they’re out of the oven, sprinkle the pecorino and Parmesan cheese over the Brussels sprouts. Add more pepper if you like. Transfer them to a serving platter and enjoy them while they’re warm and delicious!

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