Skillet-Charred Brussels Sprouts with Apple, Pecans and Pecorino | Christopher Kimball’s Milk Street

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