Caramelized Brussel Sprouts with Pear Honey Ginger Shrub

Pancetta, mint, ginger, pear... need we go on? This recipe makes Brussel sprouts addictive- a tall order for most!


Serves 8-10

2 pounds fresh brussels sprouts, preferably small to medium in size
6-8 slices of thick cut bacon or pancetta
1/2 cup hs pear-ginger-honey shrub
Handful of fresh mint leaves
1 tsp red chili flake or to taste
1tbsp extra virgin olive oil
Salt and pepper to taste

*this recipe may be done in a very large skillet on top of stove or in the oven on sheet pans in a 400º oven Wash and trim root ends of brussels sprouts. Cut larger ones in half and keep small ones whole. Slice bacon or pancetta crosswise into lardons, about 1/2 inch pieces. Add olive oil to a cold sauté pan along with bacon and cook over medium heat until crisp, remove from pan and set aside. Pour off all but 3 tbsp of fat and set aside for later use. Turn heat to medium-high, add sprouts cut side down in a single layer, cook undisturbed until dark golden in color. Add shrub to pan and toss. Season with some salt and fresh pepper. Let cook until knife tender, tossing often until well caramelized. Add bacon, toss and and cook for two more minutes. Remove from heat and toss in fresh mint and a few pinches of red chile flake and a drizzle more of the shrub to taste. *if using large brussels sprouts you may need to add a few tablespoons of water or chicken stock along with the shrub. *alternatively you may toss sprouts with bacon fat and add to sheet pan in a single layer until dark golden in color. Deglaze with shrub toss and let finish cooking in oven for approximately 10-15 minutes, tossing a few times until caramelized. Proceed as directed above.