Honey Garlic Brussels Sprouts

Yield 4-6 servings

Author Mya Allen

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

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Honey Garlic Brussels Sprouts

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Ingredients

• 3 tablespoons olive oil
• 6 ounces pancetta in small dice (1½ cups)
• 2 pounds Brussels Sprouts, washed, trimmed and halved
• 1 small shallot, thinly sliced
• 4 garlic cloves, smashed
• 3 tablespoons balsamic vinegar
• 3 tablespoons honey
• Salt and pepper

Instructions

1. In a large saute pan over medium heat, heat olive oil and cook the pancetta until crispy, rendering all the fat, about 8 minutes. While pancetta is cooking, about 4 minutes into the process, push to one side of the pan and add the shallots. Allow the shallots to sweat and cook until translucent. Using a slotted spoon, remove both pancetta and shallots and reserve.
2. Add brussels sprouts, cut side down to the pan, sprinkle with salt and pepper, and sauté, until browned, about 8 minutes.
3. Next, deglaze pan with balsamic, scraping up any brown bits in the bottom of the pan with wooden spoon. Season with salt and pepper. Add garlic and cook through, another 4 ish minutes. Remove from heat.
4. Add pancetta, shallots and honey to the Brussels sprouts and toss until well incorporated. Season to taste and enjoy!

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