Sheet Pan Festive Vegetable & Halloumi Bake with Pomegranate
Sheet Pan Festive Vegetable & Halloumi Bake with Pomegranate is a colorful dish bursting with flavor. This easy one-pan recipe combines crispy roasted vegetables, creamy halloumi cheese, and sweet pomegranate seeds for a delightful taste experience. Perfect for holiday gatherings or weeknight dinners, this dish is not only visually stunning but also highly customizable to fit your seasonal preferences. With simple preparation steps, you’ll impress guests and family alike while enjoying a nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 8 oz halloumi cheese, sliced
- 1 red bell pepper, chopped
- 1 cup Brussels sprouts, halved
- 1 medium red onion, sliced
- ½ cup pomegranate seeds
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the chopped bell pepper, halved Brussels sprouts, and sliced red onion with olive oil, salt, pepper, and oregano until well-coated.
- Spread the seasoned vegetables evenly on a parchment-lined baking sheet.
- Nestle the halloumi slices among the vegetables.
- Roast in the oven for 25-30 minutes until golden brown and caramelized, stirring halfway through.
- Remove from the oven and sprinkle with fresh pomegranate seeds before serving warm.
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 40mg
Keywords: Substitute seasonal vegetables based on availability for added variety. For enhanced flavor, consider adding spices like cumin or smoked paprika. Feta cheese can be used instead of halloumi for a creamier texture.