So, this is my first attempt at using the app to write these up. We’ll see how this goes!

It’s been a hell of a year so far. Besides the death of my dad and grandpa, I’ve also changed jobs, gotten a cat, and moved apartments. I also went to the doctor in the last few months, and was told that I need to up my green veg intake, and that brussels sprouts would be the best way to do that.

This was my first attempt at cooking them, and I have to say, these turned out really well. Definitely going to have to make it again. Need to find a cheaper place for halloumi though – the local Trader Joe’s is out, and Whole Foods is double the price for half the amount. (Chicago folks, any recs?)

Pan Roasted Brussels Sprouts with Bacon and Halloumi

Lasts appx 3-4 meals as a side

Ingredients

  • 3 slices thick cut bacon, chopped
  • 1 lb brussels sprouts, halved
  • 3 T olive oil
  • sea salt and pepper to taste
  • pinch crushed red pepper flakes
  • .25 c red wine vinegar
  • 8 oz halloumi, cubed

Heat a large pan over medium high, add the bacon, cook until it reaches your preferred level of doneness, remove the meat (but not the fat!) and set aside.

Add 2 T of the olive oil to the pan with the grease (and be careful of splattering fat during this process!!), and when the oil shimmers, add your halved sprouts, cut side down. Cook until charred around the edges (pic 3), and then cook another 8 to 10 mins until the sprouts are soft (pic 4). Then reduce the heat to medium and stir in the crushed red pepper and red wine vinegar (pic 5). Cook until the vinegar covers the sprouts (about 1-2 mins), then remove from the heat.

If your pan is still relatively clean like mine was, add the last T of olive oil, and when shimmering, add in the cubed halloumi and sear for about 3 mins a side, until golden on each side (pic 6).

Then, combine it all together and enjoy the resulting amazingness!!

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