- Cook Time
- Prep Time
- 1/2 cup EVOO
- 1/4 cup breadcrumbs
- 1/8 teaspoon crushed red pepper
- 2 pounds brussels sprouts, halved lengthwise
- 2 tablespoons butter
- 1 lemon, juiced, plus half the peel sliced into thin strips
- 4 ounces pecorino-romano, grated (1 1/4 cups)
In a large skillet, heat 2 tbsp. EVOO over medium heat. Add the breadcrumbs and crushed red pepper and cook, stirring, until toasted, about 5 minutes; transfer to a small bowl. Wipe out the skillet.
Heat the skillet over high heat and add the remaining 6 tbsp. EVOO. Add the brussels sprouts and lower the heat to medium. Cook, stirring, until golden and tender, about 20 minutes. Stir in the butter until melted, then remove from the heat.
Add the lemon juice, lemon peel, about half of the cheese and half of the toasted breadcrumbs to the brussels sprouts; toss. To serve, top with the remaining cheese and breadcrumbs.