skillet- roasted brussels sprouts with lemon and pecorino

• total tid: total time 15 minutes

Ingredienser

4 ounces brussels sprouts, trimmed and halved

1 tablespoon oil

¼ teaspoon table salt

Pinch pepper

¼ teaspoon lemon juice

1 tablespoon grated

Pecorino Romano or

Parmesan cheese

Vejledning

1 Arrange brussels sprouts in single layer, cut side down, in 8 or 10-inch nonstick skillet, then drizzle with oil and sprinkle with salt and pepper. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 4 minutes.

2 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, 1 to 2 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning.

3 Off heat, sprinkle with lemon juice and season with salt and pepper to taste. Sprinkle with Pecorino and serve.

Notater

kitchen improv

level up Add some chopped toasted nuts.

spice it up Add a pinch of red pepper flakes and a small minced garlic clove to the skillet in step 2.

make it a meal After cooking, add some gochujang and substitute sesame seeds for the Pecorino. Serve over rice with a fried egg (see page 139) and kimchi.

why this recipe works Fifteen minutes is all you need to make

this absolute star of a side dish: sprouts that boast brilliant grees rounded sides and crisp-tender interiors contrasted with nutty-swee crusty facades. Starting in a cold pan allows the sprouts to beat slowly and release their moisture, so they steam without additiona

flavor-dampening liquid. The best part of this single-serving size? With fewer sprouts involved, you can be sure they all make direc contact with the skillet. Over intense, direct heat, the tiny cabbage

develop a deeply caramelized crust that is delightfully thick and dark, contributing a rich, nutty sweetness. Lemon juice and tangy Pecorino Romano cheese brighten everything up. Look for smal brussels sprouts that are 1 to 1½ inches in diameter. You will need au 8- or 10-inch nonstick skillet with a tight-fitting lid for this recipe.