Pan-roasted Brussels sprouts with lemon and pecorino Romano from More Mediterranean: 225+ New Plant-Forward Recipes Endless Inspiration for Eating Well (page 111) by America's Test Kitchen

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Accompaniments: Barley with fennel and dried apricots

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Notes about this recipe

  • MariaSwe on February 27, 2022

    This was really easy and delicious. My go-to method for sprouts is to roast them in the oven, but this is better. Just put them cut side down in a skillet and leave them until roasted and tender. Then just toss with lemon juice and sprinkle with cheese. I might try to cut down on the oil next time to see if they are still as good.

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