Brussels Sprouts

Cook’s Illustrated - Go To Brussels Sprouts

Ingredients

• 1 pound of Brussels Sprouts
• 5 Tbs Olive Oil
• 1 Tbs Lemon Juice
• 1/4 tsp salt
• Peccorino Romano

Directions

1. Trim and half brussels sprouts
2. Arrange cut side down in a 12 inch, non-stick skillet.
3. Drizzle olive oil equally over the sprouts.
4. Cover, and cook over med-high heat until the sprouts are bright green and starting to carmelize on the bottom, about 5 minutes.
5. Meanwhile, dissolve salt in the lemon juice.
6. Remove cover and continue to cook for 2-3 minutes, moving sprouts around for even browning until cut sides are deeply carmelized and a paring knife can be inserted without resistance.
7. Remove from heat, add lemon juice solution and toss to combine.
8. Serve with grated peccorino romano.