If you asked me what food I absolutely despised eating as a kid brussel sprouts would win hands down. It’s funny how at some point our tastes change and develop and we suddenly love foods that we once hated growing up. I have vivid memories of being forced to eat them for Thanksgiving and Christmas and they were bitter and had that weird smell. The thing is when I grew up brussel sprouts were always boiled in water. It seems that almost all veggies back then were either steamed or boiled and were easily overcooked. No wonder nobody liked to eat their veggies. I’m a firm believer that tons of vegetables are better when either pan seared or roasted in the oven. Pan seared or roasting = tastiness and texture.
These pan-seared sprouts are even more delicious with the addition of pancetta and sautéed onions, and finished with a drizzle of honey. Pancetta is quite similar to bacon in that they’re both cured pork belly, but bacon is taken a step further and is cold-smoked after it’s been cured. The two can be used interchangeably in dishes, depending on whether or not you want a smoky flavour.
Finally, top them off with the goodness of honey. But keep an eye on these little guys because honey will caramelize extremely quickly.
- 12-15 brussel sprouts
- 1/3 cup pancetta, cubed
- 1 cup red onion, thinly sliced
- 2 tbp honey
- salt and pepper
- Trim the ends off the brussel sprouts and remove outer leaves. Cut each sprout into half.
- Cook pancetta and onions over moderate heat until the onions are slightly browned. Remove from the pan and set aside.
- Add brussel sprouts to the pan cut side down, cover, and cook for 5 minutes or until tender. This will help the sprouts cook through.
- Uncover and continue cooking over medium-high heat until the sprouts are deeply browned. Add the cooked pancetta and onions to the pan until heated through.
- Carefully add the honey and toss with salt and pepper to taste.