Salt Pepper Garlic Cacio e Pepe Brussels Sprouts
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
4-6
Prep Time
15 minutes
Cook Time
45 minutes
That rich and amazing flavor cacio e pepe gets together with Brussels sprouts for the side dish winner at your next dinner party - watch the recipe video below!
Chef Christian Gill
Ingredients
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2.5 quarts Brussel Sprouts (quartered)
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2 Tbsp Spiceology Salt Pepper Garlic blend
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2 Tbsp Olive Oil
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2 cups Jowl Bacon or Guanciale (small dice)
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1/2 cup Shallot (minced)
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3 cups Parmesan block (shredded)
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2 cups Pecorino Romano (shredded)
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4 Tbsp Butter (unsalted)
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2 Tbsp White Wine Balsamic Vinegar
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1/4 cup Fried Garlic and Shallot (Garnish)
Directions
Preheat oven to 425. In a large mixing bowl combine Graza drizzle, 2 tbsp of Spiceology Salt Pepper Garlic, and Brussels sprouts. Toss gently then transfer to two baking sheets and spread evenly. Roast for 10-15 minutes or until lightly golden brown.
In a large Dutch oven add diced guanciale/jowl bacon then turn on to medium high heat. Render bacon slowly and add shallots. Sauté shallots and bacon for five minutes. Add butter to the pan and melt.
Add Brussels sprouts and toss vigorously continuously folding and agitating. Add white wine balsamic vinegar and continue to sauté while slowly adding parmesan and Romano cheese 2 cups at a time.
Add remaining cheese and transfer to casserole dish or platter. Garnish with more cheese and fried garlic/shallots.
