Roast a head of garlic (in oven or grill at 350-375 degrees) until it is lightly browned and tender, about 30 minutes
In a 10-inch skillet over medium-high heat add and cook bacon until fat renders and the bacon becomes crisp. Remove bacon to a large bowl. Drain bacon fat into a bowl, but leave 1 tablespoon in skillet.
Add shallots into skillet and cook in bacon grease until lightly browned. Remove to bowl with bacon.
Chop Brussels in half and place in a large bowl and toss with reserved bacon fat and Lane’s Q-nami Rub. Pour them in the skillet and cook until they caramelize, about 8-10 minutes per side.
Mince roasted garlic and add to the bowl with the bacon.
Remove Brussels sprouts from skillet and place into the bowl with bacon, roasted garlic, and shallots, toss to combine.
Serve & Enjoy!!