Roasted Brussels Sprouts with Halloumi, Pomegranate, and Balsamic Glaze

A Side That Steals the Show

Brussels sprouts—love them or hate them, they always spark an opinion. For years, they had a reputation for being boring or bitter, but I’ve come to see them differently. It’s not just about the sprouts themselves; it’s how you prepare them. With the right seasoning and the right company—like salty halloumi and tangy pomegranate—they become something truly special.

Roasting is one way to bring out their natural sweetness, but it’s not the only way to make them shine. Pair them with bold flavors, a touch of sweetness, and a little crunch, and suddenly, they’re the star of the show. This recipe does just that, transforming a humble vegetable into a dish that’s exciting and satisfying.

Why Brussels Sprouts Deserve the Spotlight

Brussels sprouts belong to the cruciferous vegetable family, alongside kale, broccoli, and cauliflower. These veggies are nutritional powerhouses, offering a variety of health benefits that are hard to ignore.

Packed with Nutrients

Just one serving of Brussels sprouts provides over 100% of your daily vitamin K needs, essential for bone health and blood clotting. They’re also loaded with vitamin C, which supports your immune system, helps with collagen production for healthy skin, and acts as a powerful antioxidant.

Anti-Inflammatory Power

Brussels sprouts contain compounds like glucosinolates and antioxidants, which help reduce inflammation and protect your cells from damage. This is particularly important for maintaining overall health and reducing the risk of chronic diseases.

Gut-Friendly Fiber

With their high fiber content, Brussels sprouts are excellent for supporting digestion and feeding the good bacteria in your gut. A healthy gut microbiome is essential for everything from better digestion to improved immunity and mood.

Supporting Hormonal Balance

Cruciferous vegetables like Brussels sprouts are powerhouses when it comes to supporting hormonal health. They contain compounds like indole-3-carbinol, which aids the body in processing estrogen more effectively. This can be especially beneficial during times of hormonal fluctuation, helping to maintain a healthy balance.

What’s more, Brussels sprouts are rich in phytoestrogens, including lignans and coumestrol. These natural plant compounds mimic estrogen in a gentle way, potentially easing symptoms associated with hormonal shifts. For anyone navigating changes in their hormonal landscape, incorporating more cruciferous vegetables into meals is a simple, delicious way to nourish your body.

A Note for Thyroid Health

There’s a common misconception that people with thyroid issues should avoid cruciferous vegetables altogether. The truth is, Brussels sprouts and their cruciferous cousins can absolutely be part of a healthy and balanced diet—even for those with thyroid concerns.

The concern lies in the potential for these vegetables, especially when eaten raw and in very large quantities, to interfere with iodine absorption, which plays a key role in thyroid hormone production. However, it’s worth noting that the amounts required to have a significant impact are far beyond what most people eat in a normal diet.

The takeaway? Enjoy your Brussels sprouts while keeping a varied and balanced diet. Moderation is key, but there’s no need to miss out on all the goodness these nutrient-packed veggies bring to the table.

The Magic of This Recipe

If food doesn’t taste good, let’s be honest—it’s not making it to my plate often, no matter how healthy it is. Thankfully, this recipe hits that sweet spot: it’s as flavorful as it is nourishing. Here’s why I love it:

• The Brussels Sprouts: Roasting brings out their natural sweetness and gives them that irresistible crispy edge.

  
  

• The Halloumi: Salty, chewy, and golden when roasted, halloumi is the perfect match for the sprouts.

  
  

• The Pomegranate: These little ruby jewels add a burst of tartness and sweetness that brightens up the dish.

  
  

• The Balsamic Glaze: A mix of balsamic vinegar, honey, and chili flakes ties everything together with a tangy, spicy kick.

Roasted Brussels Sprouts with Halloumi, Pomegranate, and Balsamic Glaze Recipe

Ingredients (Serves 2):

• 500 g Brussels sprouts

• Salt and pepper, to taste

• 4 tablespoons extra virgin olive oil

• 2 tablespoons balsamic vinegar

• 2 teaspoons honey or maple syrup

• ½ teaspoon chili flakes

• 200 g halloumi cheese

• 1 pomegranate

• A handful of arugula

 

Instructions:

1. Prep the Brussels Sprouts: Preheat the oven to 230°C (450°F). Rinse the Brussels sprouts, remove the stems and outer leaves, and cut the larger ones in half. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking tray lined with aluminum foil or parchment paper and roast for 10 minutes.

   
   

2. Make the Dressing: In a bowl, mix the remaining olive oil, balsamic vinegar, honey (or maple syrup), and chili flakes. Cut the halloumi into small cubes and soak them in the dressing while the sprouts are roasting.

   
   

3. Roast the Halloumi and Brussels Sprouts Together: After 10 minutes, add the halloumi and dressing mixture to the Brussels sprouts. Toss everything well and return to the oven for another 10 minutes, or until the halloumi is golden and the sprouts are crisp.

   
   

4. Assemble the Dish: Remove from the oven and transfer to a serving plate. Sprinkle with fresh arugula and pomegranate seeds. Serve warm, and enjoy!

Why You’ll Love This Dish

This recipe is all about balance. The roasted Brussels sprouts bring a satisfying crunch, the halloumi adds richness, and the pomegranate and balsamic glaze brighten everything up.

It’s a dish that’s healthy but never boring—and it proves once and for all that Brussels sprouts deserve a spot on your table.

Give it a try, and I promise, even the sprout skeptics will ask for seconds!