Name: Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano
Total time: 20 min
Yield: Serves 4
Ingredients: 1 pound small (1 to 11/2 inches in diameter) brussels sprouts, trimmed and halved; 5 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; ¼ teaspoon table salt; 1/4 cup shredded Pecorino Romano cheese

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 gently heated the sprouts and created a steamy environment that cooked them through without adding any extra moisture. We then removed the lid and continued to cook the sprouts cut sides down so they had time to develop a substantial, caramelized crust. Using enough oil to completely coat the skillet ensured that all the sprouts made full contact with the fat to brown evenly from edge to edge.

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Before You Begin

Look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 11/2 inches in diameter, as they’re likely to be sweeter and more tender than larger sprouts. Parmesan cheese can be substituted for the Pecorino, if desired.

Make Ahead: Brussels sprouts can be sliced up to 24 hours ahead.

Instructions

Arrange 1 pound small brussels sprouts, trimmed and halved, in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle 5 tablespoons extra-virgin olive 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.

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 1 tablespoon lemon juice and ¼ teaspoon salt in small bowl.

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 ¼ cup shredded Pecorino Romano, and serve.