Cherry Maple Glazed Brussels Sprouts with Blue Cheese

With salty lardon, tangy blue cheese and sweet cherries, this dynamic side dish from the chefs at Little Palm at the Ryder Hotel in Charleston, SC hits all the right sweet and savory notes. Tender Brussels sprouts are cooked until just tender then tossed with a cherry maple glaze for an unforgettable take on a seasonal favorite. The simple glaze makes enough for several batches of veggies and would be equally delicious on grilled meats, seared fish or roasted winter squash.

Cherry Maple Glaze

2 tablespoons vegetable oil

2 cloves garlic, minced

1 large shallot, minced

1/2 cup dried cherries, chopped

1/2 cup apple cider vinegar

1/4 cup agave syrup

1/4 cup maple syrup

1 teaspoon red pepper flakes

1 tablespoon unsalted butter, cold

Salt

Brussels Sprouts

2 cups bacon lardons

1 quart Brussels sprouts, cleaned and halved

2 tablespoons vegetable oil

Salt

Freshly ground black pepper

1/2 cup Cherry Maple Glaze

1 1/2 cups blue cheese crumbles

1/4 cup microgreens

For the cherry maple glaze:

Heat the oil in a Sauteuse or saucepan set over medium low heat.  Add garlic and shallot, and sauté until softened and translucent, about 5 minutes. Add the cherries, vinegar, agave syrup, maple syrup and red pepper flakes. Bring to a simmer for 8 minutes. Remove from the heat and whisk in the cold butter. Season to taste with salt and pour into a small bowl. Set aside. Glaze can be made up to 3 days ahead of time and stored in the fridge.

For the Brussels sprouts:

Place the bacon lardons in a Sauteuse or small Dutch Oven and set over medium low heat. Let fat render out of bacon for 5 minutes.

Add the Brussels sprouts and vegetable oil, season with a pinch of salt and pepper and toss to combine. Cook, stirring occasionally, until the Brussels sprouts are browned and crispy and the bacon is fully cooked, about 10 minutes.

Add 1/2 cup of the Cherry Maple Glaze to the Brussels sprouts and toss to combine. Garnish with blue cheese crumbles and microgreens for serving.