Ingredients:

  • 5 lb (700 g) Brussels Sprouts, trimmed and halved
  • 3 Tbsp (45 ml) Olive Oil (light/regular)
  • 1 tsp Fine Sea Salt
  • 1 cup (100 g) Pecorino Romano DOP, tightly packed, finely grated
  • 2 tsp Freshly Cracked Black Pepper, coarsely ground
  • 1/4 cup (60 ml) Warm Vegetable Stock or Water
  • 1 Tbsp (15 g) Unsalted Butter (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the trimmed Brussels sprouts with 2 tablespoons (30 ml) of olive oil and the salt. Ensure the cut sides are facing down on the baking sheet for maximum crispness. Do not overcrowd the tray.
  3. Roast for 20–25 minutes until the sprouts are deeply browned, tender inside, and crispy on the edges. Remove from the oven and keep warm.
  4. Add the remaining 1 tablespoon (15 ml) of olive oil (and butter, if using) and the 2 teaspoons of coarsely cracked black pepper to a small skillet. Heat over medium-low heat for 30–60 seconds, stirring constantly, until the pepper becomes fragrant.
  5. Remove the pan from the heat. Carefully pour the warm stock or water into the skillet. Scrape up any toasted pepper residue (fond) from the bottom and allow the liquid to cool slightly (it must be warm, not scorching hot).
  6. Slowly add the finely grated Pecorino Romano to the pepper mixture in two batches, stirring vigorously with a fork or small whisk. Work quickly to achieve a thick, glossy, emulsified sauce. Adjust thickness with tiny splashes of warm water or additional cheese if needed.
  7. Immediately transfer the hot roasted sprouts into a large mixing bowl.
  8. Pour the emulsified Cacio e Pepe sauce over the sprouts and toss quickly and aggressively using tongs to fully coat every piece.
  9. Serve immediately while the sauce is smooth and creamy.