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Kicking off the start of the Thanksgiving side dishes with these Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi.

Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi | @hbharvest

I know, I know, it’s not even Halloween yet, but you guys, just hear me out. Thanksgiving is early this year and waiting until after Halloween to share this year’s Thanksgiving recipes just did not leave enough time for me to share everything. So forgive me, but today we are just going to touch on the subject of Thanksgiving for a few minutes.

Don’t worry, I’ll be back tomorrow and Saturday with plenty of Halloween talk. I haven’t forgotten about one of my favorite holidays! And let’s be real, yes these brussels sprouts are obviously a great Thanksgiving side, but they can be eaten any time…even as a pre trick-or-treating snack!

Gotta get your veggies in before all the candy.

Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi | @hbharvest

Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi | @hbharvest

I know I mentioned this earlier this week, but I’ve been spending the week prepping content for the upcoming weeks. Things are already busy, but it’s going to get extra busy here come November, and I’m just trying to stay on top of things!

So far, so good!

Come November, I have a couple big holiday shoots I have to do (anyone have a Christmas tree?) before heading to New York City for a week of book events and press (very excited about this!). Then it’s back home to Colorado for a quick book signing at a local book store and a couple days of working on some studio barn work with our designers over at Park and Oak. Then I’m headed off again to celebrate Thanksgiving with extended family in Cleveland.

It’s a little all over the place of a schedule, so I’m trying to get ahead while I can!

Also, is it a little weird that I love being so busy. I think it helps that I am pretty excited about everything I’m working on…feeling grateful for so much these days.

Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi | @hbharvest

Alight, moving back on topic here…

Let’s chat brussels sprouts. Do you love them or hate them? I feel like brussels sprouts are one of those vegetables that people think they hate, but once they try them, they love them. Something about Brussels sprouts are just so good…clearly I’m a fan.

If you’re not sure on how you feel about brussels sprouts, you really have to try this recipe. So Good. So Simple.

ps. I know as my mom reads this (because she reads every last post…all of them), she is shaking her head in  disagreement. She hates brussels sprouts, but then she kind of has the palette of a twelve-year old – sorry Mom.

Everything starts with some bacon. Now, I am not the world’s biggest bacon fan, but I do think it has its time and place. Using bacon in this recipe adds a savory, salty base that balances out the rather sweet dates.

Start off by pan roasting the bacon. Once the bacon has crisped, swap in the brussels sprouts and roast them up in the bacon grease. Yes, in the bacon grease. Trust me, it’s basically how you should cook your brussels sprouts from here on out. Then add in the sweet dates and red wine vinegar. And while I know that adding dates may sound a little odd (I don’t know, does that sounds odd? It doesn’t seem that odd to me), the dates are what make this recipe. The touch of sweetness is so good.

And then? The Halloumi, pan fried and the perfect addition.

It’s a combo of savory, salty, and sweet and it’s truly just all things amazing.

Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi | @hbharvest

Like I said, these brussels sprouts would be great as a Thanksgiving side, but really I am begging you to make them sooner (you know, trial run). They’re one of those recipes that you ‘ll find yourself making over and over.

They also cook up extremely fast and are the perfect side dish to so many recipes. Or if you’re like me, just eat them for dinner and call it a day.

Bonus? If you do plan to make these brussels sprouts for Thanksgiving, or any of your upcoming holiday parties, the entire recipe is cooked on the stove top, saving you room in your oven. I don’t know about you guys, but I never have enough oven space, so this is a huge bonus for me.

Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi | @hbharvest

Pan Roasted Brussels Sprouts with Bacon, Dates, and Halloumi

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories Per Serving: 264 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Heat a large 12-inch skillet over medium high heat. Add the bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the bacon from the skillet and drain on a pepper towel lined plate. 
    2. Add 2 tablespoons olive oil to the skillet with the bacon grease. When the oil shimmers, add the brussels sprouts, cut side down and cook until charred around the edges, about 5-8 minutes. It is OK if the brussels sprouts become blackened in some parts. Stir and season with salt and pepper. Continue cooking another 8-10 minutes or until the brussels sprouts are soft. Reduce the heat to medium and stir in the crushed red pepper flakes, dates, and red wine vinegar. Cook until the vinegar coats the brussels sprouts, about 1-2 minutes. Remove from the heat. 
    3. Heat a small skillet over medium heat and add 1 tablespoon olive oil. When the oil shimmers, add the Halloumi cheese and sear for 2-3 minutes per side until golden. Stir the cheese into the brussels sprouts. Serve warm. Enjoy!
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Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi | @hbharvest

All the greens today, but tomorrow is back to orange.

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  1. 5 stars
    As with all of your recipes, my entire family loved this.
    I couldn’t find the cheese, so I made it without it and my family asked for it over and over again during the holidays. I’m looking forward to trying it with goat cheese. Thank you for sharing your talent and Happy New Year!

    1. Hey Charna,
      Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx

    1. Hey Cynthia,
      Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT

  2. 5 stars
    Made this recipe for a dinner party and was a great hit. I substituted with feta cheese, which was harder to cook on their own, so, just combined it with the BS mixture in the last few min of cooking. Delicious. Will be making these again for Thanksgiving 😊.

  3. 5 stars
    100% fall yum! I made this for lunch today and all three of my kiddos (granted they are adult kiddos) loved it. So, so good. Keeper!

    1. Hi Shelli,
      Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!

  4. Could I sub figs for dates in this? And if I can’t find halloumi I’d love to sub goat cheese. Would I still fry it? It’s so soft…. Thank you so much!

  5. I LOVE Brussels sprouts and these look amazing! Do you have any tips on cooking them ahead of time for thanksgiving or do you suggest making them right before mealtime?

    1. Hey Jamie,
      You could do these ahead of time and then reheat before you are ready to serve. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Wendy, I would recommend using raw pomegranates or apple slices. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  6. 5 stars
    I made this for a Friendsgiving yesterday and it was a hit! The char and the vinegar on the brussels really upped the flavor game! Thank you so much for this delicious recipe. I’ll make it again! Do you have a substitute recommendation for the cheese? I loved the grilled Halloumi, but buying it every time would be very expensive. $12 for 8 ounces.

    1. Hi Michelle!! I would use goat cheese. That will be so delicious!Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  7. This sounds amazing! would it be doable to somehow keep warm in oven as I want to bring this to dinner as a side on Thanksgiving!

    1. Hi! Yes, you can just keep them at a lower temp in the oven until ready to serve. that works really well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  8. 5 stars
    Yet another winner! This was pretty easy and the flavor combo is just my favorite. I had never tried halloumi cheese so it was great fun working with it last night. Everyone enjoyed this dish and I’m looking forward to left overs.

  9. I love your recipes, but several times I have noticed that you label things as gluten-free without any disclaimers about your ingredients. For example, here you write to add bacon, when at least half of all bacon brands are not gluten-free. I’m just saying it can be dangerous if someone is looking to make a dish for a celiac and thinks these things are fine. You should add a note at the end of your recipes noting that people should check the risky ingredients I often see listed in your gluten-free category. Thanks.

    1. Hi Lauren! That is a great idea, and I will definitely look into putting a disclaimer down. I am not trying to mislead anyone, just from what I have read many popular bacon brands are gluten free. Thank you for letting me know! Happy Holidays!

  10. 5 stars
    I absolutely love this dish, and ordinarily I avoid Brussels sprouts at all costs. Unfortunately, I don’t have regular access to halloumi cheese. Is there another cheese I could use as a substitute? Thank you!

    1. Thank you! I would use feta cheese, that will be great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂

  11. 5 stars
    This recipe is fantastic! New Thanksgiving side dish! Thank you! I didn’t have red pepper flakes and I used balsamic instead of red wine vinegar because that’s what I had on hand. This dish doesn’t necessarily need to be piping hot when served – just make sure it’s warm – the Halloumi cheese is soooo scrumptious that way!

  12. Hello!

    I have a friendsgiving tomorrow and I was thinking of making this. I hate dates, so I was going to omit this part and just keep it a savory dish. Do you think I could saute the brussel sprouts in walnut oil to give it a nutty profile as well?

    1. HI! I think using walnut oil sound great! Love that idea! Please let me know if you have any other questions. Hope you love this recipe! Happy Thanksgiving! 🙂