Fried Brussels Sprouts Recipe with Cheese

Cacio e pepe sprouts

  • serves 6 as a side
  • Easy

Take your Christmas feast to the next level with these jazzed up salt and pepper sprouts tossed with pecorino cheese

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Ingredients

  • brussels sprouts 600g
  • butter 50g
  • whole milk 50ml
  • pecorino romano (or veggie alternative) 75g, finely grated
  • black peppercorns ground to make 1½ tsp

Method

  • 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.

  • 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

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Nutritional Information

  • Kcals 162
  • Fat 12.3g
  • Saturates 6.9g
  • Carbs 3.8g
  • Sugars 3.3g
  • Fibre 4.8g
  • Protein 6.6g
  • Salt 0.7g
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