Society has moved far past the point of finding Brussels sprouts icky, and thank goodness for that, because this week’s recipe from chef Christian Ojeda is a savory slice of flavor heaven, and Brussels sprouts are the star!
Chef Ojeda is the newly-appointed executive chef at Bernardus Lodge & Spa in Carmel Valley, CA, and he’s already impressing guests with thoughtful, hearty and delicate creations to fit every season.
The recipe for maple glazed Brussels and bacon below combines the crunch of a well-cooked sprout with the perfection of smoked bacon, the complex sweetness of maple syrup, and the acidic bite of shallots. The key is cooking the sprouts in the bacon grease, then working up a glaze with the syrup and some vegetable stock.
Serving four to six, these maple glazed Brussels with bacon make for a delightful side dish or a scrumptious appetizer. Trust us, you’re going to come back to this one, and so will all the pickiest of eaters in your family.
Maple Glazed Brussels & Bacon
6 slices Hobbs’ smoked bacon (or alternative)
2 pounds Brussels sprouts, trimmed, cut in half
2 each shallots, finely sliced
½ cup vegetable stock
¼ cup Vermont maple syrup
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
In a nonstick skillet, cook the bacon until crisp; then drain on paper towels. Crumble the bacon, and set aside.
Add Brussels sprouts and shallots to the drippings in the skillet, and cook over medium-low heat, stirring until browned.
Slowly add vegetable stock to the skillet. Heat to boiling, then reduce the heat and simmer for 10 minutes. Add in the maple syrup, salt and pepper. Continue to cook for 4 minutes, stirring frequently, until the Brussels sprouts are glazed.
Sprinkle with bacon, serve and enjoy!
Visit Lucia Restaurant & Bar at Bernardus Lodge & Spa in Carmel Valley, CA., and online to learn more and to discover more delicious dishes and inspiration.