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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!
PrintSpicy Roasted Brussels Sprouts with Pancetta, Dates and Halloumi
- Yield: 4 to 6 servings 1x
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!
Ingredients
- 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)
Instructions
- Preheat the oven to 400°. Place a large baking sheet in the oven while preheating.
- 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.
- 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.
- 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.
- 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
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