Pan Seared Brussels Sprouts with Craisins and Almonds

I think it is a welcome transformation that I no longer need to be afraid to say "Oh, l love Brussels sprouts." Twenty years ago you would have been considered nuts.  And not surprising because of the way it used to be so typical to overlook Brussels Sprouts.  It was not uncommon to boil them whole until they were completely fork tender, almost a mush - the long drawn out boiling breaking down and releasing malodorous sulfurous compounds that would never see the light of day with a more rapid cooking touch.

Today, even a relatively quick pan sear can blacken the sprout a bit to give it a smokey tone while caramelizing and sweetening but retaining a nice crunch. Cooked only until just 'crisp-tender'.  Oven roasting at high temperatures for relatively short times can also achieve a similar depth of flavor.

These days Brussels sprouts are all the rage and you can hardly find a restaurant that doesn't feature them somewhere on their menu.  What's next, the turnip, perhaps?
2-3 Tbsp canola oil
4 cup Brussels sprouts, trimmed and quartered
1 cup slivered carrot
1 clove garlic, minced

1/4 cup dried cranberries
1/4 cup sliced almonds
1/4 cup pumpkin seeds, salted

Heat a large skillet (NOT non-stick, unless ceramic) to high. Add canola oil and heat to shimmering - you want this baby HOT. Carefully add the Brussels sprouts and carrots and allow one side to brown for about 2-3 minutes.

Don’t stir too much or you will not get a good browning. But the trick is not to allow the sprouts to burn. This takes attention!

Stir when the first side is browned and continue in total for about 10-12 minutes. Add the garlic and season generously with salt and pepper. Add the cranberries, nuts and seeds and heat through.

Serves 4-6 as a side.