Sheet Pan Fall Vegetables with Halloumi
Sheet Pan Fall Vegetables with Halloumi is a vibrant and hearty dish that perfectly captures the essence of autumn. This one-pan wonder features a colorful medley of seasonal vegetables, including Brussels sprouts and sweet potatoes, roasted to perfection alongside salty halloumi cheese. Not only is it visually stunning, but it’s also incredibly easy to prepare, making it perfect for cozy weeknight dinners or festive gatherings. Delight your taste buds with this flavorful and nutritious recipe that brings warmth to your table.
- 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 lb Brussels sprouts, halved
- 2 medium sweet potatoes (about 1 lb), diced
- 1 large red onion, cut into wedges
- 4 garlic cloves, crushed
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 tsp dried thyme or rosemary (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine Brussels sprouts, sweet potatoes, red onion, and garlic. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 20 minutes. Then add halloumi slices to the pan and roast for an additional 10 minutes or until veggies are tender and halloumi is golden brown.
- Serve immediately drizzled with balsamic glaze or lemon juice if desired.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 32mg
Keywords: Feel free to swap out vegetables based on what’s in season; butternut squash or carrots are great alternatives. Experiment with different herbs or cheeses like feta for added flavor.