Cacio E Pepe - Brussel Sprouts (Vegan, GF)
I saw the most amazing recipe on instagram, and of course had to make it my own version being dairy-free! I made this as a side dish on Thanksgiving and it was a HUGE hit. I think what really put these over the edge are the Violife Parmesan Slices, and I've been using them on pretty much anything I can get my hands on that needs vegan parm.
- 3 to 4 tbs olive oil
- 2 tsp freshly ground pepper
- pinch crushed red pepper flakes
- one bunch brussel sprouts, halved or shaved
- 1 tsp kosher salt
- handful of vegan parmesan
- zest of one lemon
In a large skillet over medium heat, cook olive oil, pepper, and red pepper flakes for about one minute, then stir. Add brussel sprouts NOT stirring, but letting sit in hot oil for about 2 to 3 minutes.
Add the salt and keep cooking until brussels have a bit of char on them.
Remove from skillet and top with lemon zest, parmesan, and another drizzle of olive oil.