Pan Fried Brussel Sprouts with Lemon, Parmesan, & Pickled Shallots

These brussel sprouts can not be beat. The quick and easy preparation (which I read in Cook’s Illustrated) makes them a fantastic side for any night and another great side for holiday meals when oven space is lacking. The pickled shallots and lemon add a tartness to the otherwise savory side. With or without the pickled shallots, these babies will not disappoint.

Serves 4. Total preparation and cooking time 15 minutes for Brussel sprouts, 30 minutes for pickled shallots, which can be made ahead.

For the Pickled Shallots:

• 1/4 cup apple cider vinegar

• 1 teaspoon granulated sugar

• ½ teaspoon black pepper

• ½ teaspoon fine sea salt

• 1 large shallot, peeled and sliced into rings

Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature. They can be made days ahead or the same night. Refrigerate if making ahead.

For the Brussel Sprouts

• 1 pound small (1 to 1 1/2 inches in diameter) Brussels sprouts, trimmed and halved

• 5 tablespoons extra-virgin olive oil

• 1 tablespoon lemon juice

• Salt and pepper

• 1/4 cup shredded Parmesan cheese

While the shallots pickle, arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.

Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts when necessary to prevent them from overbrowning. While sprouts cook, combine lemon juice and 1/4 teaspoon salt in small bowl.

Off the heat, add lemon juice mixture to skillet, and stir to evenly coat sprouts with the lemon mixture. Season with salt and pepper to taste. Transfer sprouts to large plate, sprinkle with Parmesan and pickled shallots. Serve immediately.