Pan-roasted Brussels sprouts with lemon and pecorino Romano from Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes (page 62) by Cook's Illustrated Magazine

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Notes about this recipe

  • laurenodell on January 21, 2025

    I will cook my brussels sprouts this way from now on! I didn't realize I was out of lemons until halfway through the recipe, so used white balsamic vinegar and the recipe still turned out fantastic.

  • Aggie92 on January 13, 2025

    Delicious, easy side dish. I really like this way of cooking Brussels sprouts. They stayed bright green and cooked quickly. Did cut the olive oil back to about 2 tablespoons and they still browned up just fine.

  • Stephenn31 on December 26, 2024

    Christmas dinner. Worked well. I’ve tried this method before for cooking and I enjoy it. Lots of options after they’re cooked. The lemon and cheese was a nice simple option

  • jenmacgregor18 on December 02, 2019

    I had so many sprouts that I split into 2 batches. The first batch, I followed instructions to sear with lid on & then remove lid and cook 2-3 minutes until tender. My sprouts were not tender in that time. I added water & put the lid back on to steam to finish it off. These got a bit too browned. The next batch I added about 1/4 c water to the sprouts & oil & steamed for 6 minutes before removing lid to finish cooking-- this worked much better & I still got a really good sear. I would make again with my alterations. Very simple and good with the lemon & cheese.

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