Spicy Roasted Brussels Sprouts with Pancetta, Dates and Halloumi

I’m here with all your Thanksgiving side dishes this week.

Are you looking for a new way to make your Brussels sprouts for Thanksgiving this year?  Perhaps with a slight Mediterranean-Middle Eastern flair? This recipe has you covered!

Brussels sprouts are roasted until crisp-tender and combined with sticky-sweet dates, crisp pancetta and pan-seared Halloumi cheese (which I’m convinced is God’s gift to all the cheese-that-doesn’t-melt lovers out there.)  Drizzle with a mix of hot honey and pomegranate molasses and a sprinkle of parsley, chopped pistachios and Aleppo pepper for a bit of fruity heat.   If you’re not familiar with Halloumi, it’s a sheep’s (or combination with goat’s) milk cheese that is brined and pressed, so it’s salty, holds it shape and can be seared to golden-brown, crisp perfection without melting.  IT IS HEAVEN ON EARTH.

I wish I could say this was a make-ahead side dish, but really, when are Brussels sprouts make ahead?  They get overcooked and mushy if you’re not careful, and that’s the last thing I wish upon you.  So plan to add this to your Thanksgiving (or weeknight dinner) menu, and cook it à la minute!

Spicy Roasted Brussels Sprouts with Pancetta, Dates and Halloumi

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• Author: Amanda
• Yield: 4 to 6 servings

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Description

Brussels sprouts are roasted until crisp-tender and combined with sticky-sweet dates, crisp pancetta and pan-seared Halloumi cheese (the ultimate it-doesn’t-melt cheese).  Drizzle with a mix of hot honey and pomegranate molasses and a sprinkle of parsley, chopped pistachios and Aleppo pepper for a bit of fruity heat.  A great everyday side dish, or a perfect twist for your Thanksgiving menu!

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Ingredients

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• 4 ounces thinly sliced pancetta or bacon, cubed
• 2 pounds brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1/3 cup (about 3 ounces whole) medjool dates, pitted and chopped
• 2 tablespoons red wine vinegar
• 8 ounces Halloumi cheese, cubed
• 2 tablespoons shelled pistachios, coarsely chopped
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Aleppo pepper flakes OR red pepper flakes, to taste
• 3 tablespoons pomegranate molasses
• 1 tablespoon hot honey (preferably Mike’s Hot Honey)

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Instructions

1. Preheat the oven to 400°.  Place a large baking sheet in the oven while preheating.
2. In a large mixing bowl, toss the Brussels sprouts with enough olive oil to coat and season generously with salt and pepper.  Place in a single layer on the baking sheet, cut side down if possible.  Roast the brussels sprouts for 20 to 25 minutes, until crisp-tender.  Halfway through the roasting time, add the red wine vinegar, stir and continue cooking.
3. Preheat a large cast-iron skillet over high heat for at least 15 minutes.  Once hot, reduce the heat to medium, add 1 tablespoon of olive oil and cook the pancetta until crispy and golden brown, 3 to 5 minutes.  Remove from the heat and drain on paper towels.  Drain the fat from the pan and discard.
4. Add the remaining 1 tablespoon of oil.  Pat the halloumi cubes dry; add to the pan and brown on all sides, about 1 minute per side.  Add the Brussels sprouts to the pan, stirring to combine.
5. To finish, add the reserved pancetta, pistachios, chopped parsley, red pepper flakes to taste.  Combine the pomegranate molasses and honey and drizzle over the top before serving.

Notes

Inspiration: Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi on halfbakedharvest.com

• Category: Vegetable Sides