Brussels sprouts are a personal favorite of mine, and when you add parmesan, lemon zest, and hazelnuts, they become irresistible. With Thanksgiving around the corner, I'm excited to share a fresh take on our holiday recipes.

This standout recipe comes from a friend's cookbook, and it's all about simplicity during the bustling holiday season. Instead of overwhelming you with countless options, I'm sharing the exact menu I plan to whip up this year, starting with these essential Cacio E Pepe Brussels sprouts!

I appreciate that this recipe features shredded Brussels sprouts, guaranteeing crispy, caramelized leaves while avoiding the mushiness that often ruins this veggie for many. The Cacio E Pepe twist incorporates the beloved flavors of butter, parmesan, and lemon, topped off with a delightful hazelnut crunch.

Keep reading for the recipe I'll be serving at our Thanksgiving gathering, and look out for more menu ideas coming your way soon. I'm fully immersed in turkey day preparations, and it's thrilling!

If you haven't picked up the cookbook yet, do so! It's filled with stunning photos, beautiful food styling, and engaging narratives. The latest release keeps things straightforward with fewer ingredients, plus plenty of meal-prep tips and entertaining advice.

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons freshly ground black 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 extra for serving
  • zest of 1 lemon
  • 1/3 cup toasted hazelnuts or pecans, roughly chopped

Instructions

  1. Heat a large skillet over medium heat. Add the olive oil, black pepper, and red pepper flakes, cooking until fragrant, about 30 seconds to 1 minute. Introduce the Brussels sprouts, cooking without stirring for about 2 minutes until they soften.
  2. Add in the butter and season with salt, cooking until the sprouts begin to char, around 2 minutes. Remove from heat, then stir in the Parmesan, lemon zest, and hazelnuts.
  3. Serve warm, garnished with additional fresh Parmesan.

Note: You can shave Brussels sprouts with a mandoline if you prefer, but buying pre-shredded is a huge time-saver.