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 Gruy�re, 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
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