Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Rom

• servings: 4

Ingredients

1 pound small (1 to 1½ inches in diameter) Brussels sprouts, trimmed and halved.

5 tablespoons extra-virgin olive oil

1 tablespoon lemon juice Table

salt and pepper

¼ cup shredded Pecorino Romano cheese (or Parmesan)

Directions

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 longer, adjusting heat and moving sprouts as necessary to prevent them from over- browning. While sprouts cook, combine lemon juice and ¼ teaspoon 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.

Notes

Look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 1½ 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