Chef Joe Jackson’s Holiday Lavender Brussels Sprouts with Bacon & Blue Cheese

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 right — blanch, dry, and sear them 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 (I like Rogue Creamery Oregon Blue or Smokey Blue)

• Saba vinegar or a light drizzle of balsamic glaze

• Salt and fresh lemon juice, to taste

Instructions

1. Prep the Brussels Sprouts:
   Trim off the base and peel off the outer layer of the sprout, then half them.

2. Blanch the Sprouts:
   In a pot, boil salted water. Make sure you can taste the salt in the water—it should be salty.
   Add the sprouts for 2 minutes, then strain and place them on a towel to dry.

3. Cook the Bacon:
   Cut 6–8 pieces of thick-cut bacon (around ½ pound) into lardons and cook them in a large sauté pan until crispy.
   Remove with a slotted spoon to retain the bacon grease.

4. 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).

5. 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—do this to taste.

6. Finish:
   Top with a drizzle of 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.

7. 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.

Serving Tips

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 and brings a refined, seasonal twist to the table.

Pairing Notes

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.

2024 Hundred Suns Willamette Valley Gamay Noir
Bright, juicy, and vibrant, this Gamay Noir brings a lively contrast to the richness of the dish. Its red fruit core—think raspberry and pomegranate—refreshes the palate between bites, while gentle spice notes echo the warmth of the bacon and lavender. An ideal match if you prefer a lighter, fruit-forward pairing that still stands up to bold flavors.