Honey-Mustard Brussel 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. Blanch in salted, boiling water for about 5 minutes, until fork-tender.
  2. Shock in an ice bath; drain. Split Brussels in half and let drain for 30 minutes.
  3. Toss Brussels sprouts with honey, mustard, and bacon fat.
  4. Season with salt, pepper, and olive oil, and roast in a 400-degree oven.
  5. They will begin to caramelize after about 10 minutes.
  6. At that point add the chopped almonds and roast for another 5 minutes.
  • Recipe from chef John Fleer of Rhubarb, Asheville, North Carolina

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