If you grew up eating boiled Brussels Sprouts like we did, you are in for a tasty surprise with these Roasted Brussels Sprouts with Tajin. Crispy diced pancetta is combined with sauteed Halloumi cheese and mixed with sprouts before roasting in the oven. The result is mild, sweet, nutty, crispy, smokey tender balls of deliciousness.

Just before serving we sprinkle Tajin on top, a unique blend of spices that includes mild, ground chili peppers, dehydrated lime and sea salt. Enjoy this spice in a variety of ways: on fruit or cooked vegetables, meats, salads, popcorn, even in cocktails or as a glass rimmer!

In Calgary you can find Tajin at Unimarket, The Spice Merchant and several local grocery stores. Learn more about theses Yorkshire sprouts, aka Brussels Sprouts.

Crispy Roasted Brussels Sprouts with Halloumi and Pancetta

Servings 4
Author Wanda Baker


  • 3 cups brussels sprouts, roughly same size, brown ends and yellow leaves removed, cut in half.
  • 3 thicker slices of pancetta, diced
  • 1/2 pkg Halloumi cheese, cut into bite-sized pieces (3/4 cup)
  • 3 tbsp olive oil
  • kosher or sea salt
  • freshly ground black pepper
  • 1 tsp Tajin


  • Preheat oven to 400 F.
  • While oven is preheating cook pancetta in a pan over medium heat about 4 minutes. Remove to plate or bowl lined with paper towel. Add diced Halloumi and saute for a couple minutes allowing to turn brown. Set aside.
  • Line a baking sheet with tin foil or parchment.
  • Add sprouts, pancetta, olive oil, and Halloumi on baking sheet. Sprinkle with salt and pepper and mix to combine. Spread into one layer on sheet.
  • Roast in oven for 20-30 minutes (depending on the size of your sprouts) tossing 1-2 times. If they are large you may need to roast a little longer.
  • Place in serving bowl and sprinkle with Tajin. Serve immediately.