Seared Brussels Sprouts with Garlic and Pecorino Romano
The only Brussels sprouts I ate as a kid were the frozen variety, boiled until almost grey, served alongside equally mushy peas and square-shaped carrots that came in the same bag. But unlike the unoffensive - if relatively tasteless- peas and carrots, the Brussels sprouts had an intensely distinctive unpleasant flavor. And so it is no surprise that I was well into adulthood, somewhere around the time that Brussels sprouts reached peak trendiness, before I ventured to try to make them. After searing the halved Brussels sprouts in garlic oil until they were crispy and caramelized, I tossed them with coarsely grated Pecorino Romano and a generous amount of salt and pepper. The result? A Brussels sprouts recipe so delicious and so comforting that my eight year old son begs me to make them weekly.
Yield: 6 Servings | Total Time: 1 hour
Ingredients:
2 pounds Brussels sprouts, trimmed and halved lengthwise
1/2 cup olive oil
15 garlic cloves, cut into thin slivers lengthwise
1 1/2 tsp. salt
Generous grind of freshly ground pepper
1/4 cup coarsely grated Pecorino
Directions:
Heat olive oil in a heavy bottomed pot over low heat. Add garlic and cook, stirring occasionally until garlic is soft and translucent, about 5-7 minutes. Turn off heat and using a slotted spoon, transfer the garlic to a small bowl. Pour oil into another small bowl, leaving just enough oil in the pot to lightly coat it.
Heat pot to medium high heat. Place about 1/3 of the Brussels sprouts (or as many as can fit in the pan without overlapping on top of each other) cut side down. Let cook for about 5 minutes without moving until the undersides are deeply browned and caramelized and uncut side is bright green. Stir Brussels sprouts around and let cook about 3 more minutes, adding additional garlic oil as needed. Using a slotted spoon, transfer Brussels sprouts to a large bowl.
Repeat, searing Brussels sprouts in batches until all have been cooked. Toss with garlic, salt and Pecorino Romano.
Cook’s Note: Brussels sprouts can be made up to 3 days in advance.
