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