Ingredients
-
2
-
1
-
-
14
-
1
-
1 1/4
-
-
1/3
-
-
-
-
-
-
-
Directions
Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.
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Steps
|
1
Done
|
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. |
|
2
Done
|
Season With the Salt, and Cook Until the Brussels Sprouts Just Begin to Char, About 2 Minutes. |
|
3
Done
|
Remove the Skillet from the Heat and Add the Parmesan, Lemon Zest, and Hazelnuts. |
|
4
Done
|
Serve Warm, Topped With More Fresh Parmesan, If Desired. |
