Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano
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Appears in Cook's Illustrated November/December 2017
Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.
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WHY THIS RECIPE WORKS
To create stovetop Brussels sprouts that were deeply browned on the cut sides while still bright green on the uncut sides and crisp-tender within, we started the sprouts in a cold skillet with plenty of oil and cooked them covered. This gen...