Honey Bourbon Brussels Sprouts

Brussels sprouts with pancetta, pine nuts and honey bourbon glaze.

Ingredients

• 1½ - 2 lbs Brussels Sprouts Ends Trimmed & Halved
• 4 oz Pancetta Diced
• 3 Tbsp Pine Nuts
• ¼ cup Bourbon
• ½ cup Honey
• 2 tsp Soy Sauce
• 1 tsp Dijon Mustard
• 1 tsp White Wine Vinegar
• 1-2 Garlic Cloves Grated
• 1-2 Fresh Scallions Chopped
• 1 Tbsp Salted Butter
• Splash of Lemon Juice
• Kosher Salt & Black Pepper to Taste

Method

1. MAKE THE GLAZE: Place a small saucepan on medium-high heat. Add the bourbon and reduce by half. Add the honey, soy sauce, vinegar, mustard, salt and pepper. Bring to a boil and then reduce to simmer. Remove from heat once thick enough to coat the back of a spoon. (It will thicken further as it cools).
2. BLANCH THE SPROUTS: Place a pot of salted water on high heat. Blanch the Brussels sprouts in boiling salted water for 2–3 minutes (4–5 if large), then drain and pat completely dry.
3. TOAST PINE NUTS: Place a large cast iron skillet or sauté pan on medium heat. Add the pine nuts. Toast the pine nuts until they turn golden brown, stirring frequently. Remove from the pan and set aside.
4. RENDER PANCETTA: Add the pancetta. Cook until the pancetta has rendered its fat and starts to crisp. Remove the pancetta with a slotted spoon leaving the rendered fat in the pan.
5. ADD SPROUTS: Add the butter. When melted, add the Brussels sprouts cut side down in a single layer. If you did not reserve enough rendered fat from the pancetta, add some extra virgin olive oil to the pan.
6. BROWN AND SEASON: Cook for a few minutes to allow the cut side to brown. Once most of the Brussels sprouts are browned, stir in the grated garlic and season with pepper and a small amount of salt considering the pancetta and soy sauce are salty. Continue sautéing the Brussels sprouts for a few minutes.
7. FINISH: Remove from the heat. Stir in the pine nuts, pancetta and a few spoonfuls of the glaze. If the glaze has thickened too much and can’t be drizzled from a spoon, loosen with a splash of water.
8. TOSS: Mix everything together.
9. SERVE: Plate the Brussels sprouts and top with additional glaze, scallions and a splash of lemon.