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!

[tasty-recipe id=”34237″]