Warm Braised Brussels Sprouts Salad with Bacon, Feta & Balsamic Drizzle

Tender, caramel-kissed Brussels sprouts tossed warm with crispy bacon, salty feta, and a glossy balsamic drizzle that clings to every bite.

Ingredients

• 700g / 1.5 lb Brussels sprouts, trimmed and halved (quarter any large ones)
• 200g / 7 oz bacon, cut into 1cm / 1/2" pieces
• 100g / 3.5 oz feta, crumbled
• 80ml / 1/3 cup balsamic vinegar
• 1 tbsp honey (or brown sugar)
• 2 tbsp olive oil, divided (if needed)
• 1 small garlic clove, finely minced (optional pantry staple)
• 60ml / 1/4 cup water
• Salt and black pepper

Method

• 1

  Step 1: Crisp the bacon

  Place bacon in a large skillet (preferably non-stick or cast iron) over medium heat. Cook, stirring, until deep golden and crisp, 7–10 minutes. Transfer bacon to a paper towel–lined plate. Leave about **2 tbsp bacon fat** in the pan (discard excess if there’s a lot).

• 2

  Step 2: Sear the Brussels sprouts

  Turn heat to medium-high. Add Brussels sprouts cut-side down in a single layer (work in batches if needed so they actually brown). Cook undisturbed until the cut sides are **well browned**, 3–5 minutes. Season lightly with salt and pepper.

• 3

  Step 3: Braise until tender

  Add **1/4 cup (60ml) water** (careful, it will sizzle), then immediately cover with a lid. Reduce heat to medium and cook until the sprouts are **tender but not mushy**, 4–6 minutes. Uncover and let any remaining water cook off, 1–2 minutes. Taste and adjust seasoning.

• 4

  Step 4: Make the balsamic drizzle (quick reduction)

  In a small saucepan (or the cleared side of the skillet), combine **balsamic vinegar + honey** (and garlic if using). Simmer over medium heat until reduced to a **syrupy glaze that coats the back of a spoon**, 4–6 minutes. Remove from heat (it thickens more as it cools).

• 5

  Step 5: Assemble (warm is the point!)

  Tip Brussels sprouts into a serving bowl. Add crispy bacon and toss. Crumble over feta, then drizzle with balsamic glaze. Finish with black pepper and serve immediately while warm.

Tips

• **Don’t overcrowd the pan**: browning = flavor. If the sprouts steam instead of sear, do them in two batches.
• **Glaze consistency cue**: if you can drag a spoon through it and the line briefly holds, it’s ready; if it becomes too thick, loosen with a teaspoon of water.
• **Make-ahead**: cook bacon and reduce balsamic up to 2 days ahead; re-warm sprouts in the skillet, then assemble.
• **Serving ideas**: great alongside roast chicken, pork chops, or as a warm salad course with crusty bread.

Nutrition (per serving, estimate)