Tasty Cacio e Pepe Brussels

Turn plain Brussels sprouts into an amazing Italian-style treat with this Cacio e Pepe twist. Each sprout gets crispy on the outside while staying tender inside, all covered with tangy Pecorino Romano cheese, fresh black pepper, and tasty garlic butter. This dish takes a simple veggie and makes it something you'll really crave, bringing the famous Roman pasta flavors to your table in a whole new way.

After trying loads of different versions, I've found that getting the sprouts ready properly and adding cheese at just the right time are the big secrets to getting that perfect mix of crispiness and cheesy goodness.

Main Ingredients

• Brussels Sprouts: Pick ones with tight, firm heads for the best texture.
• Salted Butter: Helps make a golden outside with deep flavor.
• Black Pepper (freshly cracked): Gives that warm, slightly spicy taste.
• Pecorino Romano Cheese: Adds a tangy, salty kick that makes the dish pop.
• Garlic Powder: Gives even flavor throughout every bite.
• Sea Salt: Brings out the sprouts' natural taste.
• Extra Butter: Added at the end for more richness.
• Red Pepper Flakes: Add these if you want a bit of heat.
• Fresh Herbs: Sprinkle on top for color and freshness.
• Lemon Zest: Adds a bright citrus note.
• Olive Oil: Helps the sprouts roast evenly and get crispy.
• Truffle Oil: Gives a fancy, earthy flavor boost.
• Parmesan: Can swap for Pecorino if you want something milder.
• Maldon Salt: Flaky salt that adds nice texture and flavor at the end.

Making Your Dish

Getting the Sprouts Ready:

Cut off the stems and remove any bad outer leaves. Slice bigger sprouts in half through the stem so they cook evenly. Wash them well and dry them completely - wetness stops them from getting crispy.

Mixing the Flavors:

Melt the butter gently so it doesn't burn. Mix in garlic powder and stir until it's all combined. Add lots of fresh ground black pepper - more than you think you need for that true Cacio e Pepe taste.

Cheese Prep:

Use a fine grater for the Pecorino Romano so it melts better. Keep the cheese at room temp so it melts quickly when you add it to the hot sprouts.

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Getting That Amazing Texture

Using Your Air Fryer:

Make sure your air fryer is fully heated before you start - this helps the browning. Put the sprouts in one layer, never piled up. Leave gaps between them so air can flow around each one. Gently shake the basket halfway through cooking to brown them all over. Watch them closely at the end since cheese can burn fast.

Oven Method:

Put your oven rack in the top third of the oven for better browning. Heat it thoroughly to 425°F - the right temperature matters a lot. Line a baking sheet with foil and heat it with the oven. Spread the sprouts cut-side down in one layer, not touching each other. Turn the pan around halfway through for even cooking.

Finishing Touches

Adding Cheese:

Sprinkle cheese slowly over the hot sprouts so it melts and forms a crispy layer. Watch this step carefully - just a few seconds can be the difference between perfect and burnt.

Extra Crispiness:

Turn up the heat for the last minute if needed. Look for dark golden edges and listen for a slight sizzle. They should be easy to pierce with a fork but still crispy outside.

Over the years of making this dish, I've learned that taking your time and paying attention to details really matters. Each step builds flavor and texture that turns simple sprouts into a side dish everyone will love.

Great Food Combos

These crispy sprouts taste amazing next to a juicy ribeye steak, with the cheese melting a bit into the meat juices. They go great with roasted chicken too, and their crunch works perfectly with creamy risotto. For something lighter, try them with grilled fish and lemon wedges.

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After making these Cacio e Pepe Brussels Sprouts countless times, I've noticed they're often the first thing to get eaten up. Whether it's for a special dinner or just a weeknight meal, each crispy, cheesy bite makes any dinner better and more memorable.

Frequently Asked Questions

→ Which method is better - air fryer or oven?

They're both fantastic. Air fryer cooks faster (8-10 mins) while the oven handles bigger batches but needs more time (15-18 mins).

→ Can I use pre-grated cheese?

Freshly grated cheese melts better and tastes way nicer, but the pre-grated stuff works if you're in a hurry.

→ Why do my sprouts need to be dry?

Dry sprouts get much crunchier when you cook them. Wet ones won't brown properly.

→ Can I use unsalted butter?

Sure thing, just toss in a bit of salt to the butter mix to make up for it.

→ How do I store leftovers?

Pop them in a sealed container in your fridge. Warm them up in the air fryer or oven to make them crispy again.