Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano

Name: Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano
Yield: Serves 4
Ingredients: 1 pound small (1 to 1 1/2 inches in diameter), brussels sprouts, trimmed and halved; 5 tablespoons, extra-virgin olive oil; 1 tablespoon, lemon juice; , Salt and pepper; 1/4 cup shredded, Pecorino Romano cheese

Side Dishes
Vegetables
Quick
Vegetarian
Easter

By Annie Petito ･ Appears in Cook's Illustrated November/December 2017

Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.

SERVES 4

TIME 20 minutes

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