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Skillet-Charred Brussels Sprouts with Apple, Pecans and Pecorino
The classic combination of apples, nuts and salty cheese provides lots of textural contrast as well as flavor complexity to charred sprouts. A touch of sherry vinegar adds both woodsy notes and an acidity that brings all the elements together. This dish could be served as either a salad or as a side.
4
Servings
30 minutes
Ingredients
-
1
pound small to medium Brussels sprouts, trimmed and halved
-
1
tablespoon neutral oil
Reviews
December 12, 2023
Great for Thanksgiving!
Very tasty-- I used parmesan instead of pecorino. Half an apple is more than enough!
April 28, 2024
Tasty
I made this to go with steak and potatoes but will make as a salad next time. Made a half recipe and used parmesan instead of pecorino. Next time I will dice the apples instead of thinly slice.
Our sprouts charred rather than getting deeply browned, and after flipping they burned again on the other side long before they got tender. The other flavors were great (apple and honey pair well with sprouts), but this method of cooking the sprouts was a bust. Normally when we cook sprouts in a pan, we parboil them first to soften them. I'd only try this recipe again with that modification, or else simply oven-roast the sprouts instead before tossing with the other ingredients.
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I love Brussels sprouts cooked this way- roasted without using the oven. Very tasty result. We've never eaten so many sprouts in one sitting.