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.
