Honey-Mustard Brussels Sprouts

Photo by Matt Rose

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8-10 servings

  • 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
  1. 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.
  2. 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.
  3. Carefully add chopped almonds to the roasting pan and roast 5 more minutes.
  • Recipe from chef John Fleer of Rhubarb, Asheville, North Carolina

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