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.