Seared Brussels Sprouts with Halloumi and Pomegranates

This is a new side that I made up to add to the table this year. I always love to have some green on the table against all the beautiful golden colors. The brussel sprouts are roasted at high heat so they get really nice and crispy. Then tossed together with beautifully seared halloumi and little pomegranate gems sprinkled over the top. It’s sure to be a new family favorite!

Ingredients

• 1 block halloumi
• 4 cups brussel sprouts, cleaned and halved
• 2 tbsp olive oil
• 1/2 cup pomegranate seeds
• salt and pepper

Directions

Preheat the oven to 425 degrees. Trim the ends off the brussels sprouts and cut them in half. Spread them out evenly onto a rimmed baking pan. Drizzle them with olive oil over the top and season with salt and black pepper. Toss it all together so everything is evenly coated.

Bake in the oven for 20-25 minutes until deep golden and crispy.

While the brussels are roasting, bring a saute pan to medium high heat with a little bit of oil. Pat the halloumi dry with a paper towel. Then cut the halloumi into slices and sear the halloumi for a couple minutes on each side just until they are golden and crisp. Then cut them into quarters or medium dice.

In a large bowl combine together the roasted brussels sprouts and halloumi and then finish off with a nice sprinkle of pomegranate seeds. Toss it all together until combined and enjoy!