Pan-Roasted Brussels Sprouts With Capers And Almonds

• Canola oil
• Crushed red pepper flakes
• 1 dozen Brussels sprouts, trimmed and cut in half
• Kosher salt, to taste
• 1 large shallot, thinly sliced
• 2 tablespoons capers
• 2 tablespoons caper juice
• 1/4 cup slivered almonds, toasted
• Pepper, to taste

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. 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. 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. 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. Toss in the slivered almonds and cook until warmed, 1-2 minutes.
6. Season with pepper and additional salt (if desired). Serve warm.

canola oil, red pepper, brussels, kosher salt, shallot, capers, caper juice, slivered almonds, pepper

Taken from food52.com/recipes/74973-pan-roasted-brussels-sprouts-with-capers-and-almonds (may not work)