Recently, I visited Bernardus Lodge and Spa in Carmel Valley, California, for a much-needed retreat from the woes of the world. It had been a decade since my previous visit. I was pleasantly surprised with not only the elegant room renovations but also the new executive chef, Christian Ojeda, who has brought a bright, fresh look to the cuisine in Lucia, the dreamy indoor-outdoor restaurant.
I dined one evening at Lucia and enjoyed these Brussels sprouts that have a rustic holiday flavor profile. Mr. Ojeda combines salty bacon, a maple syrup glaze, and the Brussels sprouts in one glorious dish. Golden and crisp on the outside and tender in the center, these sprouts are hard to stop eating. I opt for small sprouts, as I find them more tender than their larger cousins. Make sure to discard any brown outer leaves.
Depending upon their size, the sprouts may cook more quickly or more slowly. Watch carefully toward the end of the cooking time.
Lucia’s Maple Glazed Brussels and Bacon
Serves 4 to 6- 6 slices smoked bacon
- 2 pounds Brussels sprouts, trimmed, cut in half
- 2 medium shallots, finely sliced
- 1/2 cup vegetable stock
- 1/4 cup maple syrup
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Add Brussels sprouts and shallots to drippings in skillet; cook over medium-low heat, stirring to cook until browned.
Slowly add vegetable stock to skillet. Heat to boiling; reduce heat. Simmer for 10 minutes or until just cooked through.
Add in maple syrup, salt, and pepper. Continue to cook for 4 minutes, stirring frequently, until Brussels sprouts are nicely glazed. Sprinkle bacon and serve immediately.
