Honey-Glazed Brussels Sprouts with Pancetta, Feta and Cranberries

  • 2 tablespoons olive oil
  • 1 1/2 pounds Brussels sprouts, trimmed, halved
  • 1/4 teaspoon coarse sea salt
  • Pinch freshly ground pepper
  • 4 oz pancetta, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup raw honey
  • 1/2 cup  bone broth or stock
  • 1/4 cup feta cheese crumbled
  • 1/4 cup fresh cranberries
  • 1/4 cup  fresh herbs chopped (sage, thyme, and rosemary are perfect)
In a medium skillet, over medium high heat., add the pancetta and cook until crisp. Remove half of the pancetta and set aside for sprinkling on top. Add garlic, onion, and herbs and cook until soft and fragrant. Add olive oil, Brussels sprouts, cranberries, and salt and pepper, stirring occasionally for 2 minutes to brown the sprouts. Reduce heat to medium and cook for another 3 to 4 minutes, or until the sprouts soften slightly. Stir in the honey and cook until thickened and reduced by about half. Finally, add in the broth and simmer until the sprouts are crisp-tender and most of the liquid has cooked off leaving a thick syrupy glaze that coats the sprouts. Top with feta and remaining pancetta.
Buon Appetito!
Sara ~ Fresh Foodie Mama~

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