loveandlemons
shells & brussels sprouts
Growing up, I was made to eat vegetables just as much as the next kid. Broccoli was at the top of…
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●pot
📝 Preparation Steps
1
In a large skillet, cook the onions in just a bit of the olive oil with a few pinches of salt. Once they’re soft (⏱️ 3-4 minutes), add the minced garlic and cook for ⏱️ 30 seconds more. Turn off the heat and remove the onions from the pan.
olive oilgarlic, minced2 cloves
2
In a small bowl, toss the brussels sprout halves in a bit of balsamic vinegar, a drizzle of olive oil, salt and pepper.
olive oil
3
Wipe out the pan you just used for the onions and heat more olive oil and the butter. When the pan is screaming hot add the brussels sprouts, cut side down. Without moving them, let them cook for about ⏱️ 3-4 minutes, until they develop a nice char (check and reduce heat & time if they’re burning).
olive oilbutter1 tablespoonbrussels sprouts, sliced in half2 cups
4
Flip them over and add a good squeeze of lemon to deglaze the pan. Toss them around a bit. Reduce heat to low, and add a few tablespoons of water. Cover and let them steam until tender (approx. ⏱️ 4-5 minutes).
5
Boil shells in a pot of salted boiling water until al dente.
6
Toss together the shells, onions, brussels sprouts, more lemon juice, and most of the pecorino. Taste and adjust seasonings. Finish with remaining cheese, lemon zest and red pepper flakes.
brussels sprouts, sliced in half2 cups
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