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Pan-Seared Brussels Sprouts with Feta and Honey
For these skillet-charred Brussels sprouts, salty feta, sweet honey, spicy red pepper flakes and a dose of lemon juice create a delicious mix of contrasting flavors. Cooking the sprouts in a searing-hot skillet creates a deep caramelization of natural sugars that counters the vegetable's tendency to bitterness. Chopped almonds contribute a rich, nutty crunch; pomegranate seeds also work nicely, adding pops of color and tang. Be sure to reduce the heat to medium once you’ve added the sprouts; this ensures they char and become tender but don’t burn. And choose Brussels sprouts that are similarly sized. Small to medium ones work best.
pound small to medium Brussels sprouts, trimmed and halved
tablespoon neutral oil