Stuffed Brussel Sprouts with Feta Cheese and Bacon

These bite-sized delights promise to elevate any meal with their complex, indulgent taste. The combination of crisp roasting, rich cheese, and smoky bacon creates an unforgettable culinary experience that will convert even the most skeptical Brussels sprouts critics.
Each carefully crafted bite delivers a harmonious blend of textures and flavors that will have your guests coming back for more.

Parmesan Garlic Rosemary Olive Oil

Traditional 18 yr Aged Dark Balsamic Vinegar

Ingredients

1 lb Brussels sprouts, trimmed and halved
6 slices bacon, cooked and crumbled (I use Turkey Bacon)
1/2 cup feta cheese, crumbled
2 tablespoons Parmesan Garlic Rosemary Infused Olive Oil
2 teaspoons of Lemon Rosemary Sea Salt
Pepper to taste
2 tablespoons Traditional Dark 18 yr Aged Dark Balsamic Vinegar (for drizzle)

Instructions

1. Preheat the Oven to 400°F (200°C).
2. Prepare the Brussels Sprouts:
   Trim the ends of the Brussels sprouts and slice them in half. Scoop out a bit of the center of each sprout half to create a small pocket for stuffing.
3. Roast the Brussels Sprouts:
   Toss the Brussels sprouts with Parmesan Garlic Rosemary Infused Olive Oil, Lemon Rosemary Sea Salt, and pepper. Place them cut-side down on a baking sheet.
   Roast in the preheated oven for 15-20 minutes, or until the sprouts are golden and crispy on the edges.
4. Prepare the Stuffing:
   In a small bowl, mix the crumbled bacon and feta cheese together.
5. Stuff the Brussels Sprouts:
   Once the Brussels sprouts are done roasting, remove them from the oven and let them cool slightly.
   Spoon (or pinch) out a small amount of the brussel sprout and spoon in the bacon and feta mixture into the hollowed-out center of each Brussels sprout half.
6. Bake Again:
   Return the stuffed Brussels sprouts to the oven and bake for an additional 7-10 minutes, until the feta is slightly melted and the bacon is warmed through.
7. Drizzle with the Traditional 18 yr Aged Dark Balsamic Vinegar and Serve!