Recipe of the Week - Low-Carb Cacio e Pepe Brussel Sprouts

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

Directions
- In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.
- Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
- Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
- Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
- Serve warm, topped with more fresh Parmesan, if desired.

Nutrition
- Servings: 1/2 Cup

Amount Per Serving
- Calories: 204
- Carbohydrates: 8g
- Protein: 12g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 16.5mg
- Sodium: 591.5mg
- Fiber: 3.5g
- Sugar: 2g