Serves 8-10 as a side dish
2 pounds Brussels sprouts, any tough or discolored outer leaves removed
1/4 cup extra virgin olive oil
2 teaspoons finely chipped fresh thyme leaves
4 ounces Pecorino Romano, cut into 1/4 inch cubes as best you can
Freshly ground black pepper, to taste
Bring 8 quarts of water to a boil in a pasta pot. Set up an ice bath nearby.
When the water comes to a boil, add 2 tablespoons salt. Drop the Brussels sprouts into the boiling water, and when the water returns to the boil, cook for 3 minutes. Then drain the Brussels sprouts and plunge them into the ice bath. Once they have cooled, drain, trim off the tough ends, and cut them in half lengthwise.
In a 14-inch sauté pan, heat the oil over medium heat. Add the thyme leaves and cook until they are crispy, 2 to 3 minutes. Carefully add the Brussels sprouts to the pan (they will cause a spattering ruckus), and cook over medium heat until they are tender and starting to brown, 7 to 10 minutes.
Add the pecorino cubes and cook, stirring gently, until the cheese starts to melt around the edges, about 3 minutes. Season with black pepper and serve immediately.