Pan-Roasted Brussels Sprouts With Capers And Almonds

1. 1

   Coat the bottom of a 10-inch stainless steel pan with a thin layer of oil. Add a pinch of red pepper flakes, and heat the oil over medium-high heat until hot.

2. 2

   Place the Brussels sprouts cut-side down in a single layer in the pan and season with a small pinch of salt. Let the sprouts cook without moving until the bottoms are dark brown, 3 minutes.

3. 3

   Add the shallots to the pan and toss the Brussels sprouts. Let cook until the sprouts brown further on different sides, 3 to 5 more minutes.

4. 4

   Add the capers and caper juice to the pan, scraping the bottom to deglaze any browned bits. Cook for another 3-5 minutes (taste to check for done-ness), until the sprouts are cooked through.

5. 5

   Toss in the slivered almonds and cook until warmed, 1-2 minutes.

6. 6

   Season with pepper and additional salt (if desired). Serve warm.

* Per serving · 4 servings · Values may vary.