Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Pancetta brussels sprouts give the same-old vegetable a boost (Laura Leyshon/Laura Leyshon for the Globe and Mail)
Pancetta brussels sprouts give the same-old vegetable a boost (Laura Leyshon/Laura Leyshon for the Globe and Mail)

Pancetta Brussels sprouts Add to ...

2 pounds Brussels sprouts, stems trimmed, halved

2 tablespoons butter

1 tablespoon minced shallots

10 ounces diced pancetta

250 millilitres honey

1 tablespoon sugar

Salt and pepper to taste

Method

Boil salted water in a large pot. Blanch Brussels sprouts for 5 minutes and drain. Heat butter in a large pan over medium-high heat. Add shallots and sauté for 2 to 3 minutes. Add Brussels sprouts and cook for 2 to 3 minutes. Add pancetta and continue cooking for 2 to 3 minutes. Add honey and sugar. Turn heat down and allow Brussels sprouts to caramelize. Season with salt and pepper.

Rob Feenie is the Food Concept Architect at Vancouver's Cactus Restaurants Ltd.

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories