Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Rom

• servings: SERVES 4

Ingredients

Fiber 4g, Total Suga

1 pound Brussels sprouts, trimmed and halved

5 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

¼ teaspoon table salt

¼ cup shredded Pecorino Romano cheese

Directions

1. Arrange Brussels sprouts in single layer cut sides down in 12-inch nonstick skillet and drizzle oil evenly over them. Cover skillet, place over medium-high heat, and cook until Brussels

sprouts are bright green and cut sides have started to brown, about 5 minutes.

2. Uncover and continue to cook until cut sides of Brussels sprouts are deeply and evenly browned and paring knife meets little to no resistance, 2 to 3 minutes, adjusting heat and moving Brussels sprouts as needed to prevent overbrowning. While Brussels sprouts cook, combine lemon juice and salt in bowl.

3. Off heat, add lemon juice mixture to skillet and stir to evenly coat Brussels sprouts. Season with salt and pepper to taste. Transfer to platter, sprinkle with Pecorino, and serve.

Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint Omit lemon juice, pepper, and Pecorino. Combine 1 stemmed, seeded, and minced Fresno chile, 2 teaspoons lime juice, 1 teaspoon fish sauce, and ¼ teaspoon table salt in small bowl. Off heat, add chile mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with 2 table- spoons finely chopped dry-roasted peanuts and 2 tablespoons chopped fresh mint, and serve.

Skillet-Roasted Brussels Sprouts with Gochujang and Sesame Seeds Gochujang is a savory Korean red chili paste that can be found in Asian markets or large supermarkets. Substitute 1 tablespoon gochujang and 1 tablespoon rice vinegar for lemon juice and 2 teaspoons toasted sesame seeds for Pecorino.

Skillet-Roasted Brussels Sprouts with Mustard and Brown Sugar Omit Pecorino. Substitute 1 tablespoon Dijon mustard, 1 table- spoon packed brown sugar, 2 teaspoons white wine vinegar, and ⅛ teaspoon cayenne pepper for lemon juice.

Skillet-Roasted Brussels Sprouts with Pomegranate and Pistachios Substitute 1 tablespoon pomegranate molasses and ½ teaspoon ground cumin for lemon juice. Substitute ¼ cup shelled pista- chios, toasted and chopped fine, and 2 tablespoons pomegranate seeds for Pecorino.

Notes

WHY THIS RECIPE WORKS With this method in just 10 minutes

you can make the best Brussels sprouts you have ever tasted. 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 com- pletely coat the skillet ensured that all the sprouts made full contact with the fat to brown evenly. Parmesan cheese can be substituted for the Pecorino, if desired. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

PER SERVING Cal 230; Total Fat 20g, Sat Fat 4g; Chol 5mg; Sodium 280mg; Total Carb 9g, Dietary Fiber 4g, Total Sugars 2g; Protein 5g