Cacio (cheese) and pepe (pepper) is a Roman dish prepared with pasta but it’s equally delicious with veggies like Brussels sprouts.
Recipe tags: garlic base, easy difficulty, lunch, vegetarian, roast
| 2 tbsp | unsalted butter |
| 2 tbsp | vegetable oil |
| 1 lb | Brussels sprouts, halved |
| 1 cup | heavy cream |
| 1 tbsp | Better Than Bouillon® Roasted Garlic Base |
| ½ cup | grated Parmesan cheese |
| 1 | freshly ground pepper |
| 1 tbsp | lemon juice |
| 1 tbsp | finely chopped fresh chives |
Melt butter and oil in large skillet set over medium heat; cook Brussels sprouts, cut side down, for 8 to 10 minutes or until starting to brown. Stir in cream and Roasted Garlic Base; bring to simmer.
Reduce heat to medium; cook for 3 to 5 minutes or until Brussels sprouts are tender and most of the liquid has evaporated.
Remove from heat; toss together Brussels sprouts, Parmesan and pepper. Drizzle with lemon juice and sprinkle with chives.
Tip: Substitute broccoli for Brussels sprouts if desired.