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Norwegian-inspired sweet-and-sour Brussels sprouts
Bring the flavour and the veggies to the dinner table this holiday season.
Ingredients
- 1/2 cup pancetta, diced
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons white vinegar
- 1/3 cup honey
- 1 teaspoon carraway, toasted and finely ground
- Salt and pepper, to taste
Directions
- Begin by rendering out the pancetta in a large skillet. When crispy, remove with a slotted spoon and reserve the rendered fat.
- Increase the heat then add the Brussels sprouts (adding some extra oil if needed). Season with salt and pepper and cook cut side down for two to three minutes. Flip over then add the vinegar, honey, and a splash of water if necessary. Continue to cook, stirring regularly for six to seven minutes.
- Add the carraway, then add back the pancetta. Cook for another minute or two, or until tender. Serve and enjoy!
