Cacio E Pepe Brussels Sprouts

01Method

1. 1

   Heat the oven to 205 degrees C.

2. 2

   Place the shredded Brussels sprouts in a rimmed baking dish, drizzle with olive oil, and season with salt and pepper. Toss everything together, then roast until the sprouts are tender and bright green, 13 to 15 minutes.

3. 3

   In a nonstick skillet over medium-high heat, melt the butter. Add the almonds along with a generous amount of black pepper and cook, stirring often, until the nuts start to turn golden, about 3 minutes. Stir in the garlic and cook until fragrant, 30 seconds to 1 minute.

4. 4

   Combine the almond mixture with the roasted Brussels sprouts and toss well. Fold in the Pecorino Romano until evenly distributed. Spoon into a serving bowl and finish with additional grated Pecorino Romano and a crack of black pepper.