3 lbs. Brussels sprouts
1 1/2 cups country-ham lardons (bacon can be substituted)
1/2 cup finely diced Vidalia onion
1/2 cup mild honey
1 tbs. granulated sugar
5 tbs. chopped parsley
Bring a medium pot of water to a boil over high heat and blanch the Brussels sprouts for 1 minute. Transfer them to a bowl filled with ice water. Drain once the sprouts are cool to the touch, cut them in half, and set out to dry on paper towels. In a large skillet set over high heat, warm enough oil to cover the bottom of the pan until just before it starts to smoke, add the Brussels sprouts and cook until they start to brown around the edges, stirring occasionally. Add the country ham, reduce the heat to medium, and render until the lardons are crispy. Add the onions and cook until soft. Stir in the honey and sugar and cook until the Brussels sprouts are coated with a nice glaze. (If the glaze gets too sticky, add a couple of tablespoons of water.) Stir in the parsley, and season to taste with salt.