Serves 4

Januik Champoux Vineyard Cabernet is more elegant and well balanced than most Cabernets. We decided to pair this wine with Brussels sprouts, which may seem unconventional; but you haven’t had Miss Pearl’s Brussels Sprouts which are best served right out of the pan. Chef Seth

  • 1 ½ lb. Brussels sprouts cut in half with stem and outside leaves removed
  • 5 slices of thick smoked bacon, cut into small pieces
  • 3 shallots, julienned
  • ¼ cup maple syrup
  • 1-½ lemons
  • 1 Tb. fresh thyme leaves
  • 1 Tb. golden oregano (or traditional if not available)
  • 1 tsp. extra virgin olive oil
  • salt and pepper to taste

Directions: Heat a sauté pan to medium-high heat, and add ½ tsp. olive oil. Sauté Brussels sprouts for 2-3 minutes, then add the bacon and cook until bacon renders and begins to get crispy. Add shallots and cook for 1-2 minutes. Add maple syrup, lemon juice and ½ tsp. olive oil. Toss together for 1 minute; add fresh herbs and adjust seasonings with salt and pepper; serve immediately.

Serve with Januik 2012 Champoux Vineyard Cabernet Sauvignon

Recipe Compliments of Executive Chef Seth Fernald

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