Last Updated on 2 weeks by THE CHEESE TEAM
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!
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Recipe:
Serves 4
400g Brussels sprouts, cut in half
2 tbsp olive oil
1 x 200g pack Lincolnshire Halloumi
Pomegranate Seeds
Salt and Pepper
Optional: Pomegranate molasses
Method:
1. Preheat the oven to 220C/200C Fan/Gas 7.
2. In a mixing bowl, toss the sprouts with the olive oil and season with salt and
pepper.
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. Remove the sprouts from the oven and transfer them into an oven-proof dish
– ideally the dish you want to serve them in.
5. Slice the halloumi as desired and spread the slices over the top of the
sprouts.
6. Place the halloumi and sprouts back in the oven and bake for another 10
minutes or until the halloumi is golden-brown.
7. Remove from the oven and sprinkle the pomegranate seeds over the top.
8. Add a drizzle of pomegranate molasses if desired.
9. Serve straight away.
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