Honey-Mustard Brussels Sprouts

The Local Palate, December 2013/January 2014, page 87.
Photo by LRay W.
Adapted from thelocalpalate.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thelocalpalate.com

Ingredients

  • 2

    pounds Brussels sprouts

  • 1/4

    cup Busy Bee honey

  • 1/4

    cup Lusty Monk mustard

  • 1

    tablespoon bacon fat

  • 1

    tablespoon olive oil

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 2

    tablespoons sliced almonds, chopped

Directions

1. 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. 2. Toss Brussels sprouts with honey, mustard, and bacon fat. Season with salt, pepper, and olive oil, and roast in kk1 400-deree oven. They will begin to caramelize after about t10 minutes. At that point add the chopped almonds and roast for another 5 minutes. Yield: 8-10 servings.

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