Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano

Name: Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano
Yield: Serves 4
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

45 comments

Appears in Cook's Illustrated November/December 2017

Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.

SERVES4

TIME20 minutes

has video

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...

This is a members' feature.