Roasted Brussels Sprouts
If you don’t like Brussels sprouts, it’s probably because you remember them from your childhood as that smelly, bitter, overcooked side dish you tried to avoid. The technique described in this recipe will hopefully change your mind. It’s quick and easy, and you can get creative with the seasoning. Our favorite: Lemon and pecorino cheese.
Ingredients:
(makes 2 servings)
200g Brussels Sprouts, cut in half lengthwise
3-5 tbsp olive oil
½ lemon, juiced
20g pecorino, grated
salt & pepper to taste
Instructions:
Wash the Brussels sprouts and remove any outer leaves that are bruised or dirty. Remove the stem and cut the sprouts in half lengthwise.
Place the sprouts cut-side down into a cold (!) frying pan.
Drizzle with plenty of olive oil (around 3-5 tablespoons) and cover the pan with a lid.
(Note: It’s going to feel like a lot of olive oil, but for good reason: The edges of the sprouts will slightly bend upward as the pan heats. Using lots of olive oil ensures that they brown evenly.)Turn the heat to medium-high and let cook with the lid closed for 5 minutes before checking for the first time. The steam created will tenderize the sprouts while they start to brown.
Remove the lid and turn the heat down slightly. Cook for another 3-5 minutes until the cut-sides of the sprouts are very brown.
(Note: Brussels sprouts are relatively low in sugar compared to other vegetables. You can let them brown quite a bit more than other vegetables before they would taste burnt.)In a bowl, combine the lemon juice with salt and pepper.
Add the sprouts to the bowl and toss to coat.
Lastly, grate some pecorino cheese into the bowl. Give it one last mix and you are ready to serve.
Enjoy!
