Submitted by Trellis

A dish that celebrates balance: smoky, salty, floral, and tangy all in one bite. This is one of those sides that earns a spot on the holiday table every year. The trick? Treat the Brussels sprouts right: blanch, dry, and sear until golden and crisp. Let the bacon and blue cheese do their work, and finish it all with just a hint of lavender and Saba for something truly special.

INGREDIENTS

• 1 pound Brussels sprouts — trimmed, outer leaves removed, and halved
• 6–8 slices thick-cut bacon (about ½ pound)
• A pinch of culinary lavender and black pepper
• ¼ cup blue cheese crumbles (Joe likes Rogue Creamery Oregon Blue or Smokey Blue)
• Saba vinegar or a light drizzle of balsamic glaze
• Salt and fresh lemon juice, to taste

INSTRUCTIONS

• Prep the Brussels Sprouts: Trim the base and peel off the outer layer, then halve them.
• Blanch the Sprouts: In a pot, bring salted water to a boil. Make sure you can taste the salt in the water. Add the sprouts for 2 minutes, then strain and place them on a towel to dry.
• Cook the Bacon: Cut 6–8 pieces of thick-cut bacon (about ½ pound) into lardons, then cook them in a large sauté pan until crispy. Remove with a slotted spoon to retain the bacon grease.
• Sauté the Brussels Sprouts: Cook the dried Brussels sprouts in the reserved bacon grease. There should be just enough bacon grease to have a layer for sautéing. Sauté the Brussels without moving them until they begin to brown, then stir occasionally, coating the sprouts until fully cooked (8–10 minutes).
• Combine and Season: Stir in the bacon pieces and toss with a pinch of dried culinary lavender, black pepper, and a squeeze of lemon. Toss the Brussels mix with the blue cheese. Depending on the saltiness of the blanching water, you may need a little salt; add to taste.
• Finish: Drizzle with Saba Vinegar. Mix all components while the Brussels are hot so that the blue cheese melts a bit and coats the sprouts. If you prefer a more crumbly blue cheese experience, add the blue cheese when plating.
• Alternative Cheese Option: If you don’t like blue cheese, a goat cheese like chèvre, Caña de Cabra, or a Cypress Grove Bermuda Triangle or Humboldt Fog also works nicely.

Serve warm, straight from the pan, when the blue cheese is creamy and the lavender aroma is most fragrant. This dish is a standout side for roasted meats or hearty vegetarian mains, bringing a refined, seasonal twist to the table.

WINE PAIRING RECOMMENDATIONS

General Wine Characteristics: For a dish as rich and complex as bacon, blue cheese, and Brussels sprouts, look for red wines that balance savory depth with enough acidity to cut through the richness and complement the smoky, caramelized, and herbal notes on the plate.

• 2022 Roco The Stalker Willamette Valley Pinot Noir: This elegant Pinot Noir offers layers of cherry, cranberry, and forest floor that complement the caramelized Brussels sprouts and smoky bacon beautifully. The wine’s silky tannins and subtle earthiness harmonize with the floral lift of lavender and the savory depth of blue cheese. A perfect pairing for those who appreciate balance and finesse.
• 2022 Artist Block, ‘Thicc Sister’ Rocks District Syrah: This wine starts bright and lively, then unfolds into deeper, savory layers that make it an excellent match for bold, flavorful dishes. Notes of smoked cherry and olive echo the richness of bacon and blue cheese, while its fresh acidity balances the caramelized Brussels sprouts.