Recently I visited Bernardus Lodge & Spa in Carmel Valley, California, for a much-needed retreat from the woes of the world. It had been a decade since my last 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. Chef 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 faster or slower. Watch carefully toward the end of the cooking time. Serve these sweet and savory vegetable gems with any simple roasted beef, chicken or fish entree. They also make a lovely appetizer along with a crisp, cool glass of chilled chardonnay.

Lucia’s Maple Glazed Brussels & 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

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