Brussels sprouts are one of those versatile veggies that make for the perfect blank canvas for your favourite flavours. This Cacio e Pepe-inspired twist takes the flavours of the iconic Roman pasta and swaps Brussels sprouts in for pasta, resulting in a rich and crave-worthy side that might just become the star of the show. Brussels sprouts are tossed generously in butter, salt and pepper, air-fried to roasted perfection, then sprinkled generously with fluffy, grated Pecorino Romano cheese and air-fried until melty and crispy on the edges. The salty, umami cheese contrasts beautifully with the lightly sweet, savoury flavour of the roasted Brussels. This recipe comes together in under 30 minutes with just five ingredients, but you’d never guess how simple they are to make based on how they taste! Whether you’re serving these up as a busy weeknight side or for a holiday feast, we promise they’ll be the star of the show.
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ingredients
directions
In a large bowl, toss Brussels sprouts together with melted better, black pepper and salt until well coated.
Air fry at 370°F for 10 minutes, or until Brussels sprouts are fork tender.
Sprinkle with Pecorino Romano, then air fry at 370°F for 4 more minutes, or until cheese has melted and is started to crisp around the edges.
Remove Brussels sprouts from air fryer and transfer to serving platter. Sprinkle with additional Pecorino Romano and freshly cracked pepper, to taste.
