Brussels sprouts with bacon and feta

These aren’t your mama’s Brussels. At Iron Key Brewing Co., we fry these little green gems to crispy, golden perfection—then toss them with smoky bacon, tangy-sweet balsamic, and a crumble of creamy feta for the kind of side that doesn’t sit on the sidelines for long. Fry, roast, or air-fry—just don’t skip the sauce. 

Ingredients: 

• 1 lb fresh Brussels sprouts, trimmed and halved
• 4 strips of thick-cut bacon, chopped
• 1/3 cup crumbled feta cheese
• 2 tbsp balsamic glaze (store-bought or homemade*)
• Neutral oil for frying (if going full Iron Key)
• Salt + cracked black pepper, to taste 

Iron Key Method (Fried):  

1. Heat oil in a deep fryer or heavy-bottomed pan to 350°F.
2. Fry Brussels sprouts in batches until edges are deep golden and crisp (about 2–3 minutes). Drain on paper towels.
3. In a skillet, cook chopped bacon until crispy. Remove with a slotted spoon and set aside.
4. Toss fried sprouts with bacon, drizzle with balsamic glaze, and sprinkle generously with feta.
5. Finish with a little cracked pepper and serve hot alongside your favorite pint (Saluda Road Pale Ale, anyone?). 

At-Home Variation (Oven or Air Fryer): 

1. Preheat oven to 425°F or set your air fryer to 400°F.
2. Toss Brussels with a bit of olive oil, salt, and pepper. Spread on a baking sheet (cut-side down).
3. Roast or air-fry for 20–25 minutes, flipping halfway, until crispy and browned.
4. Meanwhile, crisp up bacon in a pan.
5. Toss roasted Brussels with bacon, balsamic glaze, and feta just before serving. 

Optional homemade glaze: Simmer 1/2 cup balsamic vinegar over low heat with a spoonful of brown sugar until syrupy (about 10–15 min). Cool slightly before using. 

Pro tip: These make a killer bar snack, side dish, or late-night favorite. Want to go vegetarian? Skip the bacon and substitute toasted walnuts or crispy shallots for a crunch!