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