2 tbspolive oilor duck/goose fat, or rendered bacon fat, or butter
Start boiling water over high heat in a large pot, preferably with a perforated insert. Wash and cut off stalk Brussel sprouts. Cut them in half and separate larger and smaller pieces.
When the water starts boiling, make it sea-salty and add all larger halves of sprouts. The water will stop boiling. Wait till it starts boiling again. Cook sprouts for 2-3 minutes depending on their size. Add smaller sprouts and cook for 1 more minute and strain hot water. Note the color of Brussels changing to a brighter green. Do not overcook them! They are overcooked if the color is olive green.
Prepare the rest of ingredients.
Heat olive oil in a frying pan over medium-high heat. Saute onions until soft and sweet. Add peppers and saute for another minute. Add dry barberries, mix, and move vegetables to the sides of the pan.
Arrange blanched Brussels cut side down in the center of the frying pan in single layer. Add more oil if needed. Let them caramelize until golden brown.
Mix all vegetables together and reduce the heat to minimum. Add Marcona almonds, cranberries, and chives. Stir and let cook together for 1-2 minutes.
Add crumbled smoked blue cheese and stir to let it melt a little. Serve on warm plates and enjoy!