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. 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.

Serves 4

TOTAL TIME: 15 minutes

INGREDIENTS

• 1 pound Brussels sprouts, trimmed and halved
• 5 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper
• ¼ cup shredded Pecorino Romano cheese

INSTRUCTIONS

1. Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet.
2. 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.
3. Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife meets little to no resistance, 2 to 3 minutes, adjusting heat and moving sprouts as needed to prevent them from overbrowning.
4. While sprouts cook, combine lemon juice and ¼ teaspoon salt in small bowl.
5. Off heat, add lemon juice mixture to skillet and stir to evenly coat sprouts.
6. Season with salt and pepper to taste.
7. Transfer to serving platter, sprinkle with Pecorino, and serve.

VARIATIONS

• PAN-ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND PISTACHIOS:
  Omit pepper. Substitute 1 tablespoon pomegranate molasses and ½ teaspoon ground cumin for lemon juice. Substitute ¼ cup shelled pistachios, toasted and chopped fine, and 2 tablespoons pomegranate seeds for Pecorino.

• PAN-ROASTED BRUSSEL SPROUTS WITH MUSTARD AND BROWN SUGAR:
  Omit pepper and Pecorino. Substitute 1 tablespoon Dijon mustard, 1 tablespoon packed brown sugar, 2 teaspoons white wine vinegar, and ⅛ teaspoon cayenne pepper for lemon juice.

• PAN-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. Omit pepper. Substitute 1 tablespoon gochujang and 1 tablespoon rice vinegar for lemon juice and 2 teaspoons toasted sesame seeds for Pecorino.