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Bridget Lancaster - Skillet-Roasted Brussels Sprouts With Lemon And Pecorino Romano

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A foolproof recipe for perfectly cooked Brussels sprouts.
Ingredients

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
  • 1/4 teaspoon table salt
  • 1/4 cup shredded Pecorino Romano cheese

Serves 4

Why This Recipe Works: All too often, Brussels sprouts wind up either overcooked or undercooked and rarely receive the praise they deserve. We wanted a foolproof stovetop recipe that would produce Brussels sprouts that were deeply browned on the cut sides, while still bright green on the uncut sides and crisp-tender within. After several unsuccessful attempts in a hot skillet, we tried starting the sprouts in a cold skillet (which also made it easier to arrange them), adding plenty of oil and cooking 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 from edge to edge, resulting in gorgeously, evenly browned sprouts that weren’t greasy. To balance their nutty sweetness, we stirred in some lemon juice and sprinkled Pecorino Romano as a finishing touch. 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.

INSTRUCTIONS:
 
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 browned and paring knife slides in with little to no resistance, 2 to 3 minutes, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine lemon juice and salt in small bowl.

3. 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.

Pairs well with Bridget Lancaster's Roast Boneless Leg of Lamb With Garlic, Herb, And Bread-Crumb Crust.

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