The Preparation
In a large skillet over medium-high heat, render the pancetta until the fat has been released and the pancetta is crispy. Remove pancetta and set aside, leaving the fat in the pan.
Add Brussels sprouts cut-side down in the pan (add a splash of olive oil if there is not enough pancetta fat). Do not stir — let them sit undisturbed to develop a deep golden-brown sear.
After 3-4 minutes, flip or stir the sprouts and continue cooking until tender and caramelized on multiple sides.
Add the sliced garlic toward the end of cooking and cook just until fragrant, about 1 minute.
Add the butter, balsamic vinegar, and honey to the pan. Toss to coat and cook for 1 more minute until the glaze coats the sprouts.
Return the crispy pancetta to the pan and toss together.
Season with salt and pepper. Serve immediately.
