Over high heat, bring a large pot of water to a boil. Blanch Brussel sprouts for 2 minutes — watch the clock.
Using a colander, drain Brussels and rinse in cold water to stop the cooking process.
Transfer to a large bowl. Drizzle olive oil and season with Dash of Dacy Salt & pepper blend.
Place on a baking pan, cut/flat side down.
Roast in oven for 20 mins.
Slice bacon in half then cut horizontally.
Place the cut bits into a cast iron pan. Cook for just a few of minutes over medium high heat. Constantly stirring add shallots to the pan at the last min of bacon cooking process. Remove from heat - set aside. (You don’t want to completely cook bacon because it still has to cook more when it goes into the oven)
Mix brown sugar, mustard, red wine + Dash Honey Garl Pepp together in a bowl until it forms a paste. Set aside.
Remove Brussels from oven - place in large mixing bowl. Add bacon and shallot mix. Toss in honey glaze to coat evenly.
Add Brussels back to the same baking pan and roast for an additional 15 - 20 minute or longer depending on how crispy you want your Brussels to be.
Be sure not to overcrowd the pan or else your Brussels will steam rather than roast - use 2 baking pans if necessary. Shake the pan at the halfway cooking point.
Brussels should be golden brown and crispy.
Enjoy the flavors :)
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