Roasted Halloumi with Brussels Sprouts and Balsamic Glaze
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and feels fancy without any fuss. The halloumi gets gorgeously crispy while the brussels sprouts turn caramelized and tender, all tossed together with a sticky balsamic glaze that ties everything together beautifully. Brussels sprouts are packed with vitamin C and fiber, making this as nourishing as it is delicious. The best part? You basically throw everything on one pan, roast it, and dinner is done. It's simple enough for a busy Tuesday but impressive enough to serve when friends come over.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 500 gbrussels sprouts(halved lengthwise)
- 4 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
- 3garlic cloves(minced)
- 4 sprigsfresh thyme
- 50 gpine nuts(toasted)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon zest(from half a lemon)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Toss the halved Brussels sprouts with 2 tablespoons of olive oil, minced garlic, sea salt, and black pepper on a large baking sheet, arranging them cut-side down.
Tip: Ensure the Brussels sprouts are in a single layer for even caramelization.
- 2
Roast the Brussels sprouts for 20 minutes until the cut sides are deeply golden and crispy.
Tip: Don't stir them during cooking to achieve that perfect caramelized crust.
- 3
While the Brussels sprouts roast, combine the balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 4-5 minutes until it reduces by half and becomes syrupy, then set aside.
Tip: The glaze will thicken as it cools, so don't over-reduce it.
- 4
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate and set aside.
Tip: Watch closely as pine nuts burn quickly.
- 5
Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once hot, add the halloumi slices and fresh thyme sprigs.
Tip: Use a non-stick pan to prevent the cheese from sticking and ensure even browning.
- 6
Fry the halloumi for 2-3 minutes per side until golden brown and slightly softened but still holding its shape. Remove from heat.
Tip: The cheese should develop a golden crust but remain semi-firm in the center.
- 7
Arrange the roasted Brussels sprouts on a serving platter and place the warm halloumi slices on top. Drizzle with the balsamic reduction.
- 8
Sprinkle the toasted pine nuts and fresh lemon zest over the dish. Serve immediately while the halloumi is still warm.
Tip: Serve straight from the platter for an impressive presentation.
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