Serves: 4
Total Time: 15 minutes
RECIPE OVERVIEW To create stovetop brussels sprouts that are deeply browned on the cut sides while still bright green on the uncut sides and crisp-tender within, start the sprouts in a cold skillet with plenty of oil and cook them covered. This gently heats the sprouts and creates a steamy environment that cooks them through without adding any extra moisture. Removing the lid and continuing to cook the sprouts cut sides down gives them time to develop a substantial, caramelized crust. Using enough oil to completely coat the skillet ensures that all the sprouts make full contact with the fat to brown evenly from edge to edge. Parmesan cheese can be substituted for the Pecorino, if desired. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
1 pound brussels sprouts, trimmed and halved
5 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
¼ teaspoon table salt
¼ cup shredded Pecorino Romano cheese
1. Arrange brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
2. Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife meets little to no resistance, 2 to 3 minutes, adjusting heat and moving sprouts as needed to prevent them from overbrowning. While sprouts cook, combine lemon juice and salt in small bowl.
3. Off heat, add lemon juice mixture to skillet and stir to evenly coat sprouts. Season with salt and pepper to taste. Transfer to serving platter, sprinkle with Pecorino, and serve.
