• Kim Spiezio

Brussels Sprouts with Bacon and Feta

A Tasty Appetizer, side dish or a filling main show all on it's own!

I recreated this tasty and satisfying dish from the appetizer menu of one of my favorite local restaurants, South Main Kitchen, in Alpharetta, GA. I would often visit just to eat this dish and would frequently devour it for dinner with a glass of red wine... nothing else needed! The healthiness of the Brussels Sprouts offsets the indulgence of the bacon and feta for a satisfying combination.

South Main Kitchen replaced this version of Brussels Sprouts on the menu, so I have been making this replica in my kitchen ever since. Enjoy!


1 lb of Brussels Sprouts, ends cut off and sliced in half

1 clove of garlic, minced or pressed

1/4 cup Olive oil

1/2 tsp Salt

1/4 tsp Black Pepper

Four pieces of thick sliced Applewood smoked bacon, cooked and crumbled

1/2 cup crumbled feta cheese

2 TBLS Balsamic vinegar

Preheat oven to 375 degrees. In a medium sized mixing bowl, combine the brussels sprouts, garlic, olive oil and salt and pepper. Mix with a spoon to coat the brussels evenly. Pour onto a baking pan that is big enough for the brussels sprouts to not overlap. Place in the oven and bake for 20-30 minutes to your desired crispness, stirring occasionally with a spatula.

Remove the brussels spouts from the oven and place in a large mixing bowl. Add the crumbled bacon, feta cheese, balsamic vinegar and a dash more olive oil. Then, mix well and adjust for salt and pepper.

Serve as an appetizer for a group, as a side dish for 4-6 or as a main course for two. Goes well with a nice mild Cabernet. Bon Appetit!

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