Preheat the oven to 200°C/gas mark 6. Bring a pot of water to the boil and cook the sprouts for 5 minutes. Drain and refresh under cold water, then dry.
Grease a large roasting tin with butter and wrap half a slice of pancetta around each sprout, using cocktail sticks to secure them. Place them in the tray, drizzle over the honey and sprinkle over the chopped almonds and thyme.
Bake for 15 minutes, until the pancetta is crisp and the nuts are toasted.