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Pancetta brussels sprouts give the same-old vegetable a boost

Laura Leyshon/laura leyshon The Globe and Mail


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


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.

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