Pan-roasted Brussels sprouts with lemon and pecorino Romano from The New Cooking School Cookbook: Fundamentals (page 111) by America's Test Kitchen Editors

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Notes about this recipe

  • Fyretigger on October 03, 2025

    I love this cooking technique for Brussels Sprouts, and it is surprisingly forgiving. If the bottoms are getting too dark and they aren’t tender enough, just turn off the heat and put the lid back on. The one downside is that unlike a sheet pan, you aren’t going to make them for a crowd.

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