Recipe from chef John Fleer of Rhubarb, Asheville, North Carolina
2 pounds Brussels sprouts
¼ cup Busy Bee honey
¼ cup Lusty Monk mustard
1 tablespoon bacon fat
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons sliced almonds, chopped
Clean and trim Brussels sprouts. Blanch in salted, boiling water for about 5 minutes, until fork-tender. Shock in an ice bath; drain. Split Brussels in half and let drain for 30 minutes.
Toss Brussels sprouts with honey, mustard, and bacon fat. Season with salt, pepper, and olive oil, and roast in a 400-degree oven. They will begin to caramelize after about 10 minutes. At that point add the chopped almonds and roast for another 5 minutes.