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We make this veggie side about every two weeks because it is easy, we can prep it in advance, and it is delicious enough to serve for company. Aside from the Brussels sprouts, we usually have all the other ingredients on hand. We measure the olive oil and prepare the lemon/salt mixture in our mini measuring cup to minimize dishes for cleanup.
Ingredients
 Brussels sprouts1 lb
small in size (1-1 1/2" in diameter), trimmed and halved
 extra-virgin olive oil5 tbsp
 salt 1/4 tsp
 lemon juice1 tbsp
 salt and pepper
 Parmesan cheese 1/4 cup
shredded

cookware

1
In a cold, 12-inch nonstick skillet, place the Brussels sprouts in a single layer, cut-side down. We sometimes complete this step a few hours in advance.
2
Using the mini measuring cup for the olive oil, evenly pour the oil over the sprouts. Cover and cook the sprouts over medium-high heat for about 5 minutes. Sprouts should turn bright green and the cut sides should brown.
3
While the sprouts cook, combine the lemon juice and salt in the now-emtpy mini measuring cup.
4
Remove the cover and cook for 2-3 minutes longer. Sprouts should be browned and should easily be pierced with a paring knife. Change the position of individual sprouts as needed to ensure even browning. We like to toss the sprouts in the skillet so that we can see which ones need more browning. For our stove, the hottest part of the skillet aligns with the ring of the flame, so we align the pieces that need more browning in that area. Well-browned pieces are pushed towards the perimeter or center.
5
Transfer the skillet away from the heat. Whisk the lemon juice mixture and pour it over the sprouts. Toss to distribute. Season with salt and pepper.
6
Transfer the Brussels sprouts into a serving dish. Top with Parmesan and serve.
Source

adapted from November-December 2017 issue of Cook's Illustrated