I’m already obsessed with Brussels sprouts, but when you add parmesan, lemon zest, and hazelnuts to the mix… consider me dead. The fact that it’s almost November means we’ve got Thanksgiving on the brain, but this year we’re taking a slightly different approach to our recipes here on the site. Instead of inundating you guys with lots and lots of recipes to consider, we’re keeping it simple and sharing the exact menu I’m planning to make this year. The one salad, one turkey, one potato, etc., starting out with the only Cacio e Pepe Brussels Sprouts dish you ever need to make again!
This recipe is coming at you hot from my friend Tieghan Gerard’s cookbook, Half Baked Harvest Super Simple. ‘Cause heaven knows we could all use a little more simple in our lives once the holidays hit, am I right?
I love that this recipe uses shredded Brussels sprouts, which ensures that every leaf gets crispy and caramelized, and there’s zero mush factor which is clutch for people who still have bed memories of soggy steamed sprouts growing up. Tieghan is a genius at coming up with creative twists on familiar foods, and her “Cacio E Pepe” treatment on these riffs off the flavors found in the beloved pasta dish of the same name: butter, parmesan, lemon. With a hazelnut crunch, no less.
Scroll on for the recipe I’ll be serving up at our house this Thanksgiving, and stay tuned for the rest of my menu rolling out over the next two weeks. I am in full-on turkey day planning mode (and I LOVE it.)
And if you haven’t ordered Tieghan’s cookbook yet, get on it! This one has the same gorgeous photographs, food styling, and engaging storytelling we all know and love from her site, Half-Baked Harvest, but the recipes in this new book have fewer ingredients with tons of foolproof meal-prep tips and easy entertaining secrets.
This post was originally published on November 1, 2019, and has since been updated.
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- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons freshly ground pepper
- crushed red pepper flakes
- 1 12 ounce bag of shredded brussels sprouts (see note)
- 2 tablespoons salted butter
- 1 teaspoon kosher salt
- 1 1/2 cups grated Parmesan cheese, plus more for serving
- zest of 1 lemon
- 1/3 cup toasted hazelnuts or pecans, roughly chopped
- 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 being to soften, about 2 minutes.
- Stir in the butter, season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes. Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
- Serve warm, topped with more fresh Parmesan.
Note: you can carefully shave your own Brussels sprouts using a mandoline, but buying them already prepped is a major time-saver.
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