Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic. ?️
Ingredients: - 2 tablespoons extra-virgin olive oil - 1½ teaspoons freshly ground pepper - Crushed red pepper flakes - 14 ounces shredded Brussels sprouts - 1 teaspoon kosher salt - 1 1/4 cups freshly grated Parmesan cheese plus more for serving - Zest of 1 lemon - 1/3 cup toasted hazelnuts or pecans roughly chopped Products featured: - 12” Hybrid Pan - HexMill Pepper Grinder via https://www.facebook.com/306050696452078/posts/2169919016731894/
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