Pan-seared Organic Brussels Sprouts with Red Pears, Pancetta, Shallots and Rosemary

Cook the Brussels sprouts in boiling, salted water for 4 to 6 minutes or until tender but still green. (You may also steam or roast them if you prefer.)

Cut 5 slices of the pancetta into thin strips. Reserve 3 slices for the garnish.

In a heavy sauté pan, cook the pancetta strips until lightly crisped. Remove from the pan. If you are going to use the remaining slices for garnish, crisp these in the pan and set aside.

Place the sauté pan back over medium-high heat and add the oil. Cook the shallots for 2 to 3 minutes or until lightly golden. Stir in the pears and the crisped pancetta strips and cook for 1 minute. Toss the Brussels sprouts back in the pan and add the rosemary. Season with a pinch of sea salt and freshly ground black pepper. Stir fry to heat the sprouts through, about 3 minutes. Add the maple syrup and the balsamic vinegar and toss gently.

Transfer to a serving bowl and scatter with the pancetta slices, dried cranberries and spicy toasted pecans.

Spicy Toasted Pecans
(This makes enough for this dish and extra for snacking!)

1 cup pecans
2 tablespoon Worcestershire sauce
2 tablespoons brown sugar
A splash of hot sauce
Sea salt, to taste

Toss the pecans in the Worcestershire, brown sugar and hot sauce. Add a pinch of sea salt to taste and spread out in a single layer on a baking sheet. Roast for 5 minutes or until aromatic and starting to turn golden.