Seared Brussels Sprouts with Honey’d Lardons

Seared Brussels Sprouts with Honey'd Lardons

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

Original Red Belly Honey

Red Belly Honey Jar

Two incredible functional foods brought together by bees: Honey and CBD

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