These Brussels Sprouts with Bacon, Halloumi, and Dates are without question, the most mouthwatering way to prepare Brussels sprouts.
Brussels sprouts - you either love them or hate them. Mr. Dreamboat is firmly in the 'love them' group. Every time I go to Costco, I ask him if there's anything he wants me to pick up. More often than not, he requests Brussels sprouts (the rest of the time he asks for apple strudels. Balance).
I like Brussels sprouts too, but I prefer them with other flavors added rather than just on their own. So when I had a bag of those Costco Brussels Sprouts sitting in the fridge, and I was trying to figure out how I wanted to cook them, this idea to make Brussels Sprouts with Bacon, Halloumi, and Dates came to me.
Sometimes, like this one, my ideas for recipes just come to me out of the blue. I just get a vision of what a dish will taste like, or look like, with no other external inspiration. Some of these recipes end up being my favorite ones.
This recipe in particular worked out extremely well. I made it once for my household a couple of weeks before Christmas. Mr. Dreamboat and I loved it. My kids are in the Brussels sprouts-hating group, so they did not.
After that initial taste test, I decided to make it again for Christmas dinner, for our group of 15 dinner guests. I doubled the recipe, and it was the only dish to be completely devoured with no leftovers. This will definitely become a regular Brussels sprouts recipe in my house, for both everyday meals and holiday meals.
How to make Brussels Sprouts with Bacon, Halloumi, and Dates:
The first step to making these flavor-filled Brussels sprouts is to prep the sprouts. If your sprouts don't come pre-washed, wash them and dry them thoroughly using a salad spinner and/or a clean dish towel. If your sprouts are still wet when you add them to the skillet, they won't brown.
Trim any tough ends off of the sprouts (this is usually already done if you buy bagged Brussels sprouts), and remove any loose or damaged leaves. Cut the sprouts in half from top to bottom.
Next, chop the bacon and walnuts, and cube the halloumi. Make sure you keep them all separate though, as they all get added to the skillet at different times. You'll want to make sure the skillet you're using is big enough. A 10" skillet is about the right size for a single recipe, but if you're doubling it, make sure you size up the skillet.
When I made a double batch for Christmas, I used a 12" skillet, and I wished I had a slightly bigger skillet, as it wasn't quite big enough for the sprouts to brown evenly before getting too soft. It still turned out great though.
The bacon enters the skillet first. Once the fat starts rendering, but well before the bacon starts to get crisp, add the Brussels sprouts. Stir often to give all the sprouts a chance to brown evenly.
Once the sprouts just start to brown, add the halloumi and walnuts. Continue stirring often. When the sprouts are well browned, add the dates and cook for a couple more minutes just until the dates are warmed. Drizzle with a little honey and serve immediately.
Brussels Sprouts with Bacon, Halloumi, and Dates Ingredients:
- Brussels sprouts
- Bacon: You can either use regular or thick-cut bacon. Feel free to substitute reduced-sodium or turkey bacon (though I would recommend adding 1 Tablespoon of vegetable or olive oil if you use turkey bacon).
- Kosher salt: or use MSG-salt to enhance the savory flavors in this dish
- Freshly ground black pepper
- Halloumi: halloumi should be available in most well-stocked grocery stores (I usually buy mine from Costco or Walmart). You could substitute bread cheese (Juustoleipä) if that's common where you live (I'm looking at you, Wisconsin)
- Coarsely chopped walnuts: or you could use pecans, and I think hazelnuts would be delicious too
- Dates: Look for dates in a plastic container in the produce department
- Regular or hot honey: This is optional, but does add a nice sweetness. If you're not a honey fan, maple syrup would be delicious too.
Want more Vegetable Side Dish recipes?
Brussels Sprouts with Bacon, Halloumi, and Dates Nutrition Notes:
The nutrition information in the recipe below is for ⅙th of the recipe. The nutrition information calculations use regular bacon.
Swapping reduced sodium bacon will reduce the sodium content of the recipe.
Swapping turkey bacon will reduce the saturated fat content of the recipe (however, I recommend adding 1 Tablespoon of vegetable or olive oil in this case, so overall fat or calories will not be decreased significantly).
The recipe for Brussels Sprouts with Bacon, Halloumi, and Dates is gluten-free as written.
Brussels Sprouts with Bacon, Halloumi, and Dates
Equipment
- Salad Spinner only needed if your Brussels sprouts are not pre-washed
- 1 10 to 12-inch nonstick skillet
Ingredients
- 1 pound brussels sprouts
- 4 ounces bacon chopped (4 regular or 2 thick-cut slices)
- ½ teaspoon kosher salt or use MSG-salt
- ½ teaspoon freshly ground black pepper
- 4 ounces halloumi cut into ½" cubes
- ¼ cup coarsely chopped walnuts
- 2 whole dates pits removed and chopped coarse
- 1 teaspoon regular or hot honey (optional)
Instructions
- Trim the ends from 1 pound (454 g) brussels sprouts and cut them in half lengthwise.
- Add the chopped bacon to a 10 to 12-inch non-stick skillet and cook over medium-high heat until the fat starts to render, but the bacon is still soft.
- Add the halved brussels sprouts to the skillet and season with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Cook, stirring frequently, until the sprouts are almost tender, and the cut sides are beginning to brown (about 8-10 minutes), reducing the heat as needed if the sprouts are browning too quickly.
- Stir in the cubed halloumi and ¼ cup coarsely chopped walnuts and continue cooking until the halloumi is softened and browned on the edges, and the sprouts are well-browned, about 3-5 minutes. Stir in the dates and cook for 1-2 more minutes. Remove from heat, and drizzle with honey. Serve immediately.
Nutrition
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