>>13388660Skillet-Roasted Brussels Sprouts
Ingredients:
- 1 pound small Brussels sprouts, trimmed and halved
- 5 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- salt to taste
- pepper to taste
- shredded Percorino Romano cheese
Directions:
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 browner and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine lemon juice, salt, and pepper in a small bowl.
3. Off heat, add lemon juice mixture to skillet and stir to evenly coat sprouts. Transfer sprouts to a large plate, sprinkle with Pecorino, and serve.
