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Pan-Roasted Brussels Sprouts w/ Lemon




Source of Recipe


America's Test Kitchen via The Splendid Table


Recipe Introduction


Such a simple method and it produces fantastic results. The original recipe calls for 1/4-cup of Pecorino Romano to be sprinkled over the top of the sprouts just before serving. I didn’t bother, but I’m sure it would be wonderful. Possibly Gruyère, too. Be careful and watch that the cut side of the sprouts don’t get too dark. You’ll need to move them around a bit (put the ones on the edges of the pans into the center and vise versa) after removing the cover.


Recipe Link: https://www.splendidtable.org/story/2017/10/26/skillet-roasted-brussels-sprouts-with-lemon-and-pecorino-romano

List of Ingredients




1-pound small (1 to 1 1/2 inches in diameter) Brussels sprouts, trimmed and halved
5 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Salt and pepper
1/4 cup shredded Pecorino Romano cheese (if you like)


Recipe



Place the sprouts, cut sides down, in a large nonstick lidded skillet. Drizzle the oil over the sprouts. Put the lid on and heat on medium-high, cooking until the sprouts are very green and the cut sides have begun to brown. This will take about 5 minutes.

Uncover and continue to cook for another 2-5 minutes – the cut sides should be deeply browned and a paring knife should go in with almost no resistance. I had to turn it very low and re-cover to get them as tender as I wished.

When done, take off the heat, season with salt and pepper and the lemon juice (do half the lemon juice and taste before adding the rest – I found mine didn’t need the full 1 T.). Now is the time to sprinkle on the Pecorino, if you like.

Serves 6-8