Easy HoneyGlazed Brussels Sprouts for Christmas Side Dishes

Instructions:

1. Bring a large saucepan of salted water to a rolling boil. Blanch the trimmed sprouts for exactly 3 minutes. Immediately drain and plunge into an ice bath to stop the cooking. Drain thoroughly and pat dry.
2. While sprouts are blanching, toast the chopped hazelnuts in a dry pan over medium heat until fragrant (about 3-4 minutes). Set aside. In the same skillet, cook the diced pancetta over medium heat until it is crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Add 1 tbsp of olive oil to the pancetta fat in the skillet. Increase heat to medium-high. Add the dried, halved sprouts cut-side down. Sear without moving for 4-5 minutes until deeply browned. Toss gently, add remaining olive oil, salt, and pepper, and cook for another 3 minutes until tender-crisp.
4. In a small bowl, whisk together the honey, balsamic vinegar, and Dijon mustard to create the glaze.
5. Pour the glaze mixture over the hot sprouts in the pan. Toss constantly over medium heat for 1-2 minutes until the sauce thickens slightly and coats every sprout beautifully. Watch carefully to prevent the honey from burning.
6. Transfer the glazed sprouts to a serving platter. Scatter generously with the crispy pancetta and toasted hazelnuts. Serve immediately while hot.