- Clean and trim brussels sprouts. Prepare an ice bath. Bring a large pot of salted water to a boil. Blanch sprouts in boiling water for about 5 minutes, until fork-tender. Shock in an ice bath; drain. Divide sprouts in half and let drain for 30 minutes.
- Preheat oven to 400 degrees. Toss sprouts sprouts with honey, mustard, and bacon fat. Season with salt, pepper, and olive oil, and place on a roasting pan. Roast until they begin to caramelize, about 10 minutes.
- Carefully add chopped almonds to the roasting pan and roast 5 more minutes.
- Recipe from chef John Fleer of Rhubarb, Asheville, North Carolina