When paired with sweet honey and salty pancetta, this brussels sprouts recipe will be so tasty that everyone will eat their veggies!! Boiling the Brussels sprouts in the same pan before sautéing ensures they’ll be nice and tender with a concentrated caramelized crust.
2 cups water
2 pounds Brussels sprouts, stems trimmed and heads cut in half from top to stem
1 cup chopped pancetta
3 tablespoons olive oil
2 tbsp honey
4 cloves garlic, minced
½ tbsp fresh lemon juice
Salt to taste
Special Equipment: Covered Stir-Fry Pan
Heat a large frying pan on high heat. Add water and a pinch of salt. Add Brussels sprouts and bring the water to a boil. Drain the Brussels sprouts after 5 minutes of cooking and set aside.
Return the pan to medium heat and dry any water left in the pan with a clean paper towel. Add pancetta to the pan and render until just crispy. Add olive oil, garlic and Brussels sprouts to the pan. Adjust the heat as needed to caramelize the Brussels sprouts without burning.
When the Brussels sprouts are caramelized and tender, add the honey and salt, and cook for 30 seconds, being careful not to burn the garlic. Turn off the heat and add additional salt, if necessary, and serve!