I saute cubed halloumi with fennel seeds and then toss with the roasted sprouts. The saltiness and chewiness of the halloumi makes for an irresistible combo!
I do this mix regularly. Sometimes with carrots or parsnips in addition. It’s one of my favorite, easy cold weather sides.
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I need to try this combo. I must admit, halloumi is new to me. I’ll look it up later when I’m not with family. (CC Gourmets, please don’t yell at me for this lack of knowledge. Afterall, ya’ll didn’t know about “funeral sandwiches!” Haha teasing.)
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I like to put any kind of vinaigrette dressing on, but generally a bit sweeter than you’d use for a salad since the Brussels sprouts tend be bitter.
I do everything by eyeball and taste, so ratios below aren’t exact. As with any recipe, taste and adjust.
I’ve been using this mixture on both roasted sprouts and asparagus lately and love it:
30% olive oil
30% fruity vinegar
20% pure yuzu juice
20% honey or maple syrup
salt/black pepper to taste
If you feel like going all funky and don’t mind the smell, try a salty caramel fish sauce:
50% caramel (sub brown sugar to taste if you don’t have caramel)
50% water
1 tbs fish sauce
generous amount of salt
For a more traditional asian spin:
70% soy sauce
30% water
1 tbs sambal oelek or your favorite garlic chili crisp
dark brown sugar to taste
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I don’t think I’ve had a problem with this though chopping your sprouts smaller than in half with help remedy the cooking time
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The best ones I’ve had were cut in quarters and fried in honey and oil.
At home, I make a healthy version - cut in half - olive oil, at 420 for 25 minutes.
About 15 minutes in, I add honey and make sure it gets around.
Then I top with balsamic glaze.
I think they’re great - but they’re not as yummy as the honey fried ones i had at the restaurant in Little Rock.
I buy frozen bags from Trader Joe’s, make a hole in the bag, squirt in some Canola oil. Distribute on parchment paper on Breville convection oven, roast at 475 for 15 mins (includes 5min warm up time), spray some balsamic vinegar, return to oven for 10min including 5min warmup time. When the bell rings, they are done.
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I make them in the air fryer to cut down on cooking time.
I’ve added bacon to mine. I cook the bacon separately, and then crumble it. Add to the sprouts when I add the honey and balsamic. And toss.
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Costco sells real bacon bits. Good with everything!
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I’m intrigued by balsamic and honey combo, sounds delicious!
For a different vibe, my go-to Brussels sprout recipe has equal-ish parts peanut butter, balsamic vinegar and soy sauce (emulsified together) plus olive oil.
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I realized that I always like the ones in the restaurant better because they are made in the deep fryer.
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@BunsenBurner My BIL not only declared he hates brussel sprouts, when I say you would like mine if you tried them, he refuses. I gave up with him and will continue to make them as everyone else enjoys them.
For something completely different (and delicious):
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Honey is so thick. How do you drizzle it?
We mix the honey with the balsamic…which makes it easy to drizzle…but as I put in my recipe, we actually just coat everything once it’s done cooking.
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Whenever I find honey too thick to drizzle the way I want, I heat it in the microwave for about 10 seconds.
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Which is why I buy my honey in glass jars. You can also just pop the bottle into warm water.
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This is part of the reason I like balsamic glaze. It can be used instead of both balsamic vinegar and honey. Thicker and sweet. It’s a great condiment for your condiment collection
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