Seared Brussels Sprouts with Honey’d Lardons
Because everything is better with bacon, toss it with CBD honey for any hearty vegetable, such as sauteed Brussels sprouts.
- ½ pound slab bacon
- 2 tablespoons Red Belly Honey
- Freshly ground black pepper, as needed
- 1½ pounds Brussels sprouts
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- Kosher salt, as needed
- Squeeze of lemon
Slice bacon into ½-inch chunks and saute over medium heat in a large cast iron skillet. Do not overcook so that the outside is crispy but the inside is meaty. Using a perforated spoon, remove the bacon to a paper towel-lined plate to drain, leaving the bacon grease that has collected in the skillet. Do not wash the skillet.
Move the bacon to a clean plate, drizzle on honey and season with black pepper; set aside.
Trim the Brussels sprouts, cut in half and toss them into the saute pan. Cook over medium-high heat, but wait a few minutes for the vegetable to brown before stirring. After 3 to 5 minutes, add butter and garlic and lower heat. Cook until the sprouts are tender, about 5 minutes more.
Remove from heat, season with salt, pepper and lemon juice. Serve Brussels sprouts on a platter or in a bowl and sprinkle with the honey-coated lardons. Makes 6 servings.
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Gena Sigala