bl: 6 gr: 6 pur:6 SP 204 Calories
PREP TIME:10 mins
COOK TIME:15 mins
TOTAL TIME:25 mins


Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.


  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons freshly ground pepper
  • Crushed red pepper flakes
  • 14 ounces shredded Brussels sprouts, see Note
  • 1 teaspoon kosher salt
  • 1 1/4 cups freshly 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 begin to soften, about 2 minutes.
  • 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, if desired.

Serving: 1/2 cup, Calories: 204kcal, Carbohydrates: 8g, Protein: 12g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 16.5mg, Sodium: 591.5mg, Fiber: 3.5g, Sugar: 2gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6

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