Pan-roasted Brussels Sprouts

Clean and cut Brussels sprouts in half. Bring a pot of salted water to a boil, add the Brussels sprouts and cook for 3 minutes. Remove from heat, drain and rinse under cold water to stop cooking, and retain the bright green color.

Heat 2 to 3 tablespoons olive oil in a cast iron pan and place Brussels sprouts, cut side down, in one layer (do not overcrowd the pan). Leave undisturbed for about 5–6 minutes, or until they get a nicely browned surface. Sprinkle liberally with salt and black pepper, turn over and continue to cook for another 4–5 minutes on the other side.

Smash the garlic with some salt in a mortar and pestle. Zest lemons and squeeze the juice. Mix garlic, lemon juice and zest, and cumin. Set aside.

Once Brussels sprouts are cooked, drizzle dressing over them. Add more salt and pepper, and top with grated Pecorino Romano cheese and the garlicky breadcrumbs.

Note: The garlic breadcrumbs can be made in advance if making from scratch. To make them, preheat oven to 300° F. Cut a few slices of stale Italian bread into cubes. Drizzle 3 to 4 tablespoons of olive oil, salt, and 3 to 4 pressed garlic cloves. Mix well using your hands, to make sure the oil and spices are evenly distributed. Bake for 20 minutes, or until completely dry and crispy. Let them cool off and pulse in a food processor a few times, to get a breadcrumb consistency. Store in a dry place and use as salad or side dish topping, or any recipe that requires the use of regular bread crumbs.