Method
1. Step 1
Preheat the oven to 220C/200C Fan/Gas 7.
2. Step 2
In a mixing bowl, toss the sprouts with the olive oil and season with salt and pepper.
3. Step 3
Spread the sprouts over a lined baking tray, cut side down, and place in the oven to roast for 10-15 minutes. You want the sprouts to have softened and be golden-brown on top.
4. Step 4
Remove the sprouts from the oven and transfer them into an oven-proof dish – ideally the dish you want to serve them in.
5. Step 5
Slice the halloumi as desired and spread the slices over the top of the sprouts.
6. Step 6
Place the halloumi and sprouts back in the oven and bake for another 10 minutes or until the halloumi is golden-brown.
7. Step 7
Remove from the oven and sprinkle the pomegranate seeds over the top.
8. Step 8
Add a drizzle of pomegranate molasses if desired.
9. Step 9
Serve straight away.
4TH DECEMBER 2024
Roasted Brussel Sprouts With Lincolnshire Halloumi & Pomegranate
Every year, the dinner table is divided by the classic debate: do you love or hate
sprouts?
Here at The Cheese Society, we are very much pro-sprouts. They are an extremely
versatile vegetable and, you may be surprised to hear, can pair very nicely with
cheese!
Boiled sprouts are a thing of the past as we present this recipe for oven-roasted
Brussels sprouts with halloumi and pomegranate seeds. This is definitely one to get
people talking!
**
Recipe:
Serves 4
Ingredients
Ingredients:
- 400g Brussels sprouts, cut in half
- 2 tbsp olive oil
- 1 x 200g pack Lincolnshire Halloumi
- Pomegranate Seeds
- Salt and Pepper
- Optional: Pomegranate molasses
