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.