The Best Brussells Sprouts
(from home4edu’s recipe box)
From America’s Test Kitchen, change seasonings as you wish!
Prep time: 10 minutes
Cook time: 8 minutes
Serves 4 people
Categories: Vegetable
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
Directions
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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 (I use medium), and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
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Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned 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 and 1/4 teaspoon salt in small bowl.
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Off heat, add lemon juice mixture to skillet and stir to evenly coat sprouts. Season with salt and pepper to taste. Transfer sprouts to large plate, sprinkle with Pecorino, and serve.