Brussels Sprouts with Pancetta and Honey
- 5 cups trimmed and halved Brussels sprouts
- 4 oz. chopped pancetta
- 1/4 cup chicken broth
- 1/2 tsp. coarse ground black pepper
- 1/4 tsp. kosher salt
- 3 tbsp. Kowalski's Honey
Cook Brussels sprouts in a large pot of boiling water for 2 min. Remove Brussels from water with a slotted spoon; drain and plunge into an ice bath until cool to the touch. Drain; pat dry. In a large sauté pan, cook pancetta over medium heat until crisp and browned; remove from pan, leaving drippings. Add Brussels and broth to pan; cover and cook 8 min. Add pancetta back to the pan. Season with pepper and salt; drizzle with honey.