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Kicking off the start of the Thanksgiving side dishes with these Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi.
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.
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.
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.
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
Ingredients
- 2 slices thick cut bacon, chopped
- 1 pound brussels sprouts, halved
- 3 tablespoons extra virgin olive oil
- kosher salt and pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup medjool dates, pits removed and chopped
- 1/4 cup red wine vinegar
- 8 ounces Halloumi cheese, cubed
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
All the greens today, but tomorrow is back to orange.
How long and at what temp to reheat?
My local grocery store only carried delget dates… Do you think this would be an OK substitute for this recipe? I love brussels sprouts so I was so excited about this!
HI! Yes, those dates will be just great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I never heard of that cheese! Is there a more common substitute?
I’d use feta cheese! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Yum–I hated Brussels sprouts as a child because they were always boiled until they lost color, tasted bitter, and had a hard lump in the middle. Then, when I was in my late 30s, we moved to the middle east, and the lovely cones of fresh sprouts that were shipped in from Holland left the grocery stores like lightning. A friend invited us to dinner, and she them served bright green and properly prepped–I took a polite bite and discovered I LOVED Brussels sprouts. They were bright, fresh, tender and absolutely delicious. I have since learned to cook them lots of ways. Thanks for this lovely recipe, so reminiscent of those Mediterranean tastes.
So glad you like them now, and I hope you love them in this recipe Janet! Thank you!
Can the cheese be browned ahead of time? We are having a dinner party next weekend and I want as much done as head of time and minimal clean up as possible.
This weekend it’s your pomegranate glazed salmon for company
Hi Kim! Yes, the cheese can be browned ahead. Please let me know if you have any other questions. Hope you love this recipe! Thank you! 🙂
Hope you love the salmon!
Made these sprouts this evening. They came out great- combining bacon, vinegar and the can’t sweetness of dates equals amazing. I am happy every time I attempt one of your amazing recipes. I currently have your new cookbook’s Chipotle Sweet Potato Noodle recipe in my weekly meal rotation. Thanks Tieghan!
That is so amazing Joann! Thank you!
Will you be sharing more info concerning your Colorado book signing event? Love the book!!! Thanks!
Hi Ann! Yes, I will. I have the date (it’s November 14th) and it’s in Edwards. more info soon!
This dish looks amazing and I would love to try it. I live in a very small town however and not sure I can get halloumi, actually never heard of it before. Any thoughts on a cheese I could sub? Thanks so much, I’m absolutely smitten with your blog Tieghan. Best wishes for all your projects, enjoy the journey!
Hi Karen! You can either just leave the cheese out or us feta cheese. either will be great! Please let me know if you have any other questions. Hope you love this recipe! 🙂
Brussel sprouts with bacon is the way to go. Love the addition of the dates and Halloumi cheese! I might even get my son to eat them served like this!
That would be awesome! I hope you love this Jean!
This sounds delish!! I will definitely give this a go! I have a big block of paneer in my fridge right now… would that be an acceptable substitution for the Halloumi cheese?
Yes, that will be great and delicious!! Please let me know if you have any other questions. Hope you love this recipe! 🙂
I must be weird, because I absolutely adore brussels sprouts, but don’t really like bacon. Will definitely make this, just skipping the bacon and adding some salted peanuts in the end for saltiness and crunch 🙂
Yes! I think you will love this!
I LOVE brussels sprouts! I could eat them every day. Maybe I missed it but are you going to do a post about the retreat?
Hi Amber! You can find that post here:
https://www.halfbakedharvest.com/nine-favorite-things-23/
Please let me know if you have any other questions. Hope you love this recipe! 🙂
Side dish? I would eat this as a main! And then go for a double! Who cares about the candy when he can have this deliciousness? I’d prefer this over the sweets million times. I am also a huge fan of Brussels sprouts. Yeah, you’re right, they are kind of the love or hate type. Plus, Halloumi as a bonus? That’s the way how to rock and roll! ??
Sorry for this comment that probably does not make any sense, but clearly, I am waaaay too much excited to try this recipe. It contains all my favourites.
On the other hand, you said orange tomorrow? Oh boy, oh boy, I’m tensed now, cannot wait for the post. Although I love all greens, if pumpkin is involved, I’m sold! (Hope you were giving us a hint on that.. if not.. I’m lame ??)
Have a wonderful day!
Hugs,
||Jar||
Haha I am so happy you’re loving this! Thank you so much!
I had never been fond of brussels sprouts because I had only had them boiled. Well, about a year and a half ago we were at our sons for dinner and they had roasted them in the oven with some other veggies. They were delicious!!
They’re just so good roasted! I hope you love these Charlotte!
Not weird at all! It’s fun being busy with things you enjoy. Yay for coming back here to Cleveland for Thanksgiving – that’ll be wonderful quality time with your family. And I definitely love brussels sprouts – my favorite vegetable! This recipe is a fabulous pairing of ingredients & flavors.
I am so glad you like this Liz! Thank you!