Cacio e Pepe Brussels Sprouts

As we’ve discussed before, Brussels sprouts are a contentious issue among many eaters. Some cannot stand the sight of them, some don’t understand them, and others realise the beautiful vegetable that they are and the potential they have to be so diverse.

Most of us probably grew up with boiled sprouts. Some of you may have had roasted sprouts. But trust me when I tell you that the stir-fry is still my favourite way to cook sprouts.

This simple dish requires just 5 ingredients, and 3 of those you will already have in your kitchen.


600 grams Brussels sprouts (I used a mixture of green and purple sprouts)
olive oil
100 grams fresh Parmesan

  1. Shred the sprouts using a mandolin, or chopping roughly with a knife. Rinse well.
  2. Add a tablespoon of olive oil to a large wok or frying pan, over medium heat. Place the shredded sprouts in the pan. Cook, stirring occasionally, for 5 minutes, until starting to get soft.
  3. Add salt and pepper, and stir through. Finely grate 60 grams of the Parmesan over the sprouts, and mix through the sprouts.
  4. Season with more salt and pepper if desired. Cook for a further 3 minutes, then remove from the heat.
  5. Using a vegetable peeler, peel strips of Parmesan over the sprouts, and stir through carefully. Add more to the top of the bowl before serving.
  6. Serve hot.

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