Skillet-Roasted Brussels Sprouts (with various additions)

By marck

From ATK's annual 2019 book)

Ingredients

• Substitute following for lemon juice:
• 1 lb small (1 to 1-1/2 inches in diameter) Brussels sprouts, trimmed and halved
• 5 Tbsp extra-virgin olive oil
• Salt and pepper
• FOR LEMON AND PECORINO ROMANO VERSION
• 1 Tbsp lemon juice
• 1/4 C shredded Pecorino Romano cheese
• FOR CIDER VINEGAR AND HONEY VERSION
• Omit Pecorino.
• 2 tsp cider vinegar
• 2 tsp honey
• 1/4 tsp red pepper flakes
• FOR MAPLE SYRUP AND SMOKED ALMONDS VERSION
• Substitute for lemon juice:
• 1 Tbsp maple syrup
• 1 Tbsp sherry vinegar
• Substitute for Pecorino:
• 1/4 C smoked almonds, chopped fine
• FOR POMEGRANATE AND PISTACHIOS VERSION
• Substitute for lemon juice:
• 1 Tbsp pomegranate molasses
• 1/2 tsp ground cumin
• Substitute for Pecorino:
• 1/4 shelled pistachios, toasted and chopped fine
• 2 Tbsp pomegranate seeds
• FOR CHILE, PEANUTS AND MINT VERSION
• Substitute for lemon juice:
• 1 Fresno chile, stemmed, seeded, and minced
• 2 tsp lime juice
• Substitute for Pecorino:
• 2 Tbsp finely chopped dry-roasted peanuts
• 2 Tbsp fresh mint
• FOR GOCHUJANG AND SESAME SEEDS VERSION
• Substitute for lemon juice:
• 1 Tbsp gochujang
• 1 Tbsp rice vinegar
• Substitute for Pecorino:
• 2 tsp sesame seeds
• MUSTARD AND BROWN SUGAR VERSION
• Substitute for lemon juice:
• 1 Tbsp Dijon mustard
• 1 Tbsp packed brown sugar
• 2 tsp white vinegar
• 1/4 tsp cayenne pepper
• Omit Pecorino.

Preparation

Step 1

1. Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.

2. Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from over browning. While sprouts cook, combine lemon juice and 1/4 tsp salt* in small bowl.

3. Off heart, add lemon juice mixture to skillet and stir to evenly coat sprouts. Season with salt and pepper to taste. (NOTE: Eliminate pepper from all versions other than the "Lemon and Pecorino Romano" version.) Transfer sprouts to large plate, sprinkle with Pecorino*, and serve.

* For other versions, see ingredients list above for what gets substituted where.