For ➍-➏, makes 24 pieces24 Brussels sprouts, blanched
50 grams butter, unsalted
24 strips thinly sliced pancetta
2 tbs sage honey
50 g sliced almonds
thyme
Cut off bottom of Brussels sprouts, wrap in pancetta and place them in fire proof glass dish.
Melt the butter. Add 2 tbs of honey, add thyme and pour over the Brussels sprouts.
Sprinkle the almonds on top. Bake it in a 180ºC preheated oven until pancetta is crispy.
