Cacio e Pepe Brussels Sprouts Stalk

The most impressive side dish ever: roasted Brussels sprouts stalk sprinkled with Pecorino and black pepper.

By
Grace Elkus
Grace Elkus
Grace Elkus
Grace Elkus is a food writer, recipe developer, and content creator with over a decade of experience in food media. She is the former deputy food director at Kitchn, where she wrote a vegetarian recipe column called Tonight We Veg. She has also written for Epicurious, the Food Network, Real Simple, BuzzFeed, and more.
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Published December 05, 2022
Grace Elkus
Cacio e Pepe Brussels Sprouts Stalk on a Platter with Lemon Wedges

Simply Recipes / Ciara Kehoe

If you’re looking for next-level Brussels sprouts that taste as good as they look, you’ve come to the right place. Not only are we giving them the cacio e pepe treatment by sprinkling them with black pepper and Pecorino, we’re roasting them on the stalk for a jaw-dropping presentation. You might never make them any other way.

What Is Cacio e Pepe? 

Cacio e pepe, which translates to “cheese and pepper,” is a Roman pasta made with Pecorino Romano cheese and freshly ground black pepper. Parmesan works well too, if that’s what you’ve got: both are aged, hard cheeses that pair deliciously with the pepper’s sharp and fruity flavor. 

A pairing this good, in fact, should be enjoyed as often as possible, which is why such things as cacio e pepe chicken wings exist. When applied to roasted Brussels sprouts, the grated cheese crisps and clings onto every nook and cranny, ensuring every bite is packed with salt-and-pepper flavor.

Cacio e Pepe Brussels Sprouts Stalk on a Platter with Lemon Wedges

Simply Recipes / Ciara Kehoe

Prepping Your Stalk for Roasting

After securing a stalk at the store—I’ve seen them at Wegman’s, Trader Joe’s, Whole Foods, and my local farmers market—it’s time to prepare it for the oven. Here are a few tips to set you up for success: 

  • Trim the ends, if necessary: A standard rimmed baking sheet measures 21 inches diagonally. It’s okay if the ends of the stalk hang off a little bit, but if it's longer than two feet, go ahead and trim it so it can sit securely on the baking sheet. 
  • Rub the oil into the sprouts: I find it easiest to rub the oil in with my hands, but you can also brush it onto each sprout. Do your best to avoid big pools of oil on the baking sheet, which will splatter and smoke in the oven. 
  • Adjust the amount of salt: A smaller 2-pound stalk will need about 1 teaspoon of kosher salt, while larger stalks with bigger sprouts can handle more. Remember that you’ll be adding a lot of salty cheese, so it’s better to be conservative. 

Serving Your Sprouts

If you want to give your guests an interactive eating experience, serve the stalk with a knife and let them slice off their own sprouts. Alternatively, present it to them so they can witness the masterpiece, then slice off the sprouts yourself and toss them in all the crispy cheese that’s fallen onto the baking sheet. Serve with lemon wedges to brighten up each bite. 

Cacio e Pepe Brussels Sprouts Stalk and in the Background, Lemon Wedges

Simply Recipes / Ciara Kehoe

More Fantastic Brussels Sprouts Recipes 

Cacio e Pepe Brussels Sprouts Stalk

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4 to 6 servings
Yield 6 cups

Look for a stalk with medium-sized brussels sprouts. Some stalks have HUGE Brussels sprouts that taste more cabbage-like and aren’t as sweet and tender. 

While the stalk is edible, you’ll need to cook them for longer until it’s tender enough to eat. The most popular preparations are braising or pressure cooking.

Ingredients

  • 1 (2- to 3-pound) Brussels sprouts stalk, about 20 to 24 inches long (see Recipe Note)  

  • 1/4 cup extra-virgin olive oil

  • 1/2 to 1 teaspoon kosher salt

  • 1 tablespoon freshly ground black pepper, divided 

  • 1 1/2 ounces freshly grated Pecorino Romano cheese (about 1 cup)

  • Lemon wedges, for serving (optional)

Method

  1. Preheat the oven to 425°F.

    Line a large baking sheet with foil.

    Baking Pan Lined with Aluminum Foil for Cacio e Pepe Brussels Sprouts Stalk

    Simply Recipes / Ciara Kehoe
  2. Rub the Brussels sprouts with the oil: 

    Place the Brussels sprouts stalk diagonally on the prepared baking sheet (it’s okay if the very ends hang off). Drizzle the olive oil directly onto the sprouts, turning the stalk as you go and usig your hands to rub the oil in as best you can. Be sure to rub any oil that drips onto the baking sheet back onto the sprouts to minimize splatter in the oven. Alternatively, use a pastry brush to brush the oil onto the sprouts.

    Brussels Sprouts Stalk on Lined Baking Pan for Cacio e Pepe Brussels Sprouts Stalk

    Simply Recipes / Ciara Kehoe
  3. Season with salt and pepper: 

    Season the Brussels sprouts with salt (the amount you use will depend on the size of the stalk) and 1 teaspoon black pepper, turning as you go.

    Brussels Sprouts Stalk Seasoned with Salt and Pepper on Lined Baking Pan for Cacio e Pepe Brussels Sprouts Stalk

    Simply Recipes / Ciara Kehoe
  4. Roast the Brussels sprouts: 

    Roast the stalk, flipping it halfway through, until the Brussels sprouts are crispy, deeply browned, and tender (a knife should slide easily through), 20 to 25 minutes.

    Cacio e Pepe Brussels Sprouts Stalk on a Lined Baking Sheet

    Simply Recipes / Ciara Kehoe
  5. Combine the cheese and pepper: 

    While the Brussels sprouts are roasting, mix together the Pecorino Romano cheese and the remaining 2 teaspoons of black pepper in a small bowl.

    Bowl of Pecorino Romano and Black Pepper for Cacio e Pepe Brussels Sprouts Stalk Recipe

    Simply Recipes / Ciara Kehoe
  6. Sprinkle the Brussels sprouts with the cheese: 

    Remove the stalk from the oven. Sprinkle the cheese mixture directly onto the sprouts, rotating the stalk as you go and pressing it in as best you can. It’s okay if some falls onto the baking sheet.

    Cacio e Pepe Mixture Sprinkled on Brussels Sprouts Stalk on Lined Baking Pan

    Simply Recipes / Ciara Kehoe
  7. Return to the oven: 

    Return the stalk to the oven and bake until the cheese is crisp and beginning to brown, about 5 minutes.

    Baked Cacio e Pepe Brussels Sprouts Stalk on a Lined Baking Pan

    Simply Recipes / Ciara Kehoe
  8. Slice and serve: 

    Slice the sprouts off of the stalk so that they land on the baking sheet, being sure to slice off the crispy leaves as well. Discard or compost the stalk, or save it for another use (see Recipe Note).

    Toss the sprouts and leaves in any crunchy cheese and pepper that’s on the baking sheet. Transfer to a bowl and serve with lemon wedges, if using. Alternatively, present the stalk with a chef’s knife to your guests and have them slice off their sprouts.

    Did you love the recipe? Leave us stars below!

    Cacio e Pepe Brussels Sprouts Stalk with a Brussel Sprout Cut Using a Knife

    Simply Recipes / Ciara Kehoe
Nutrition Facts (per serving)
191 Calories
12g Fat
17g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 191
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 14%
Cholesterol 7mg 2%
Sodium 359mg 16%
Total Carbohydrate 17g 6%
Dietary Fiber 6g 22%
Total Sugars 4g
Protein 8g
Vitamin C 141mg 703%
Calcium 162mg 12%
Iron 3mg 16%
Potassium 739mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.