Looking for an easy side dish? This simple roasted Brussels sprouts is made in a cast-iron skillet for ultimate crispiness. Combined with salty pancetta and Parmesan cheese and a kiss of our hot honey—it’s a winner in our book.
Hot Honey Brussels Sprouts
(skillet-roasted Brussels sprouts, pancetta, Parmesan + hot honey)
What you need:
1 tablespoon olive oil
4 ounces diced pancetta
1 pound Brussels sprouts, trimmed and halved
Salt and freshly ground pepper
1 tablespoon white balsamic vinegar
¼ cup chicken broth
½ cup freshly grated Parmesan cheese
Savannah Bee Company® Hot Honey for drizzling
What to do:
1. Wash Up!
2. Brown the Pancetta: Heat the oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until browned and crispy. Remove the pancetta from the skillet with a slotted spoon to a plate, reserving the drippings in the skillet.
3. Brown the Brussels Sprouts: Add the Brussels sprouts to the skillet and sprinkle with salt and pepper. Sauté until browned on all sides. Deglaze with the vinegar and pour in the broth.
4. Finish the Brussels Sprouts: Cover and cook until the broth is absorbed, and the Brussels sprouts are crisp-tender. Remove from the heat.
To Serve: Sprinkle the Brussels sprouts with the cheese and drizzle heavily with hot honey.