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