Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano
For the original recipe and instructions, see “Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano” at cooksillustrated.com
Ingredients
- GATHER YOUR 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
- ¼ cup shredded Pecorino Romano cheese
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