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.