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Skillet-Charred Brussels Sprouts with Apple, Pecans and Pecorino

Skillet-Charred Brussels Sprouts with Apple, Pecans and Pecorino

By Courtney HillApril 13, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

Ingredients
  • 1

    pound small to medium Brussels sprouts, trimmed and halved

  • 1

    tablespoon neutral oil

  • 2

    teaspoons honey, plus more to serve

  • Kosher salt and ground black pepper

  • 1

    medium Granny Smith apple, quartered, cored and thinly sliced

  • ⅓

    cup pecans, toasted and roughly chopped

  • 1

    tablespoon sherry vinegar

  • 1

    ounce pecorino Romano cheese, shaved with a vegetable peeler

In a medium bowl, toss the sprouts with the oil, honey, 1/2 teaspoon salt and ½ teaspoon pepper. Heat a large cast-iron skillet over medium-high until droplets of water evaporate in 1 to 2 seconds. Place the sprouts cut side down in the pan, then reduce to medium; reserve the bowl. Cook until deeply browned, then flip and cook until tender. Return the sprouts to the bowl. Add the apple, pecans and vinegar, then toss. Season with salt, pepper and honey. Serve topped with the cheese.