Honey Garlic Brussels Sprouts
Brussels sprouts but make them irresistible: crispy, caramelized, and dripping in honey garlic goodness. These bites will have you rethinking everything you thought you knew about veggies.
Okay, let’s talk Brussels sprouts—yes, those Brussels sprouts. The ones that got a bad rep growing up because someone boiled them into submission. Well, this honey garlic recipe is here to rewrite that tragic narrative. Picture this: crispy, caramelized little bites tossed in a sticky-sweet, garlicky glaze that has you licking your fingers. They’re equal parts side dish and snack. Bonus? They take minimal effort but look like you tried. Trust me, these aren’t just veggies—they’re an apology to your taste buds. Find the recipe here.
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
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.
Add brussels sprouts, cut side down to the pan, sprinkle with salt and pepper, and sauté, until browned, about 8 minutes.
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.
Add pancetta, shallots and honey to the Brussels sprouts and toss until well incorporated. Season to taste and enjoy!
I love to top this dish with pickled onions, if I have them in the fridge. They bring the dish to a whole new dimension!