Crispy Roasted Brussels Sprouts with Halloumi and Pancetta
Servings 4
Ingredients
- 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
Instructions
- 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.