Irresistible Sheet Pan Fall Vegetables with Halloumi Recipe

There’s something magical about the combination of crispy fall vegetables and gooey halloumi cheese that makes my taste buds dance like they’ve just won the lottery. Imagine the sweet aroma of roasted butternut squash, the earthy scent of Brussels sprouts, and that distinct salty tang from halloumi, all coming together in one glorious sheet pan dish. This Sheet Pan Fall Vegetables with Halloumi recipe is not just good; it’s an experience that brings comfort and joy during those cozy autumn evenings.

Every time I whip up this dish, I’m reminded of family gatherings where laughter fills the air and everyone fights over the last piece of halloumi like it’s a game of musical chairs. It’s perfect for those nights when you want to impress guests without spending hours in the kitchen or for a leisurely Sunday dinner. Get ready to indulge in an explosion of flavors that will leave you anticipating seconds—and maybe even thirds!

Ingredients for Sheet Pan Fall Vegetables with Halloumi

Here’s what you’ll need to make this delicious dish:

• Brussels Sprouts: Choose fresh, firm sprouts; they should be bright green for optimal flavor and texture.
• Butternut Squash: Look for squash with smooth skin; it should feel heavy for its size and easy to peel.
• Red Onion: A medium-sized red onion adds sweetness; cut it into wedges to enhance caramelization.
• Halloumi Cheese: Go for high-quality halloumi; it should be semi-firm and have a slightly salty flavor.
• Olive Oil: Use extra virgin olive oil for drizzling—this elevates the flavors perfectly.
• Fresh Thyme: Fresh thyme adds aromatic notes; you can substitute dried if needed but use less.
• Salt and Pepper: Essential seasonings to enhance all your ingredients—don’t skimp on these!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sheet Pan Fall Vegetables with Halloumi

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). While it’s heating up, grab your trusty baking sheet—life is too short for flimsy ones.

Step 2: Prep Your Veggies

Wash and chop the Brussels sprouts in half, peel and cube the butternut squash into bite-sized pieces, and slice your red onion into wedges. Toss them all into a large bowl.

Step 3: Season Generously

Drizzle olive oil over your chopped veggies along with salt, pepper, and fresh thyme. Toss everything together until coated like they’re getting ready for a spa day!

Step 4: Roast to Perfection

Spread your seasoned veggies evenly on the baking sheet in a single layer. Pop them into your preheated oven and roast for about 25 minutes until they start turning golden brown.

Step 5: Add Halloumi

Remove your sheet pan from the oven (careful—hot!). Slice the halloumi into thick pieces and arrange them atop your roasted veggies. Return everything to the oven for another 10-15 minutes until the cheese is golden brown.

Step 6: Serve & Enjoy

Once everything is beautifully roasted, transfer it onto plates or serve straight from the pan—you do you! Drizzle with additional olive oil if desired.

Now you have a delightful Sheet Pan Fall Vegetables with Halloumi that’s sure to win hearts at any gathering—or just satisfy that craving when binge-watching your favorite series on a lazy evening!

Perfecting the Cooking Process

Start by preheating your oven while you chop your vegetables. Roast the harder veggies first, like carrots and sweet potatoes, for about ten minutes before adding softer ones like zucchini and bell peppers. Finally, throw in the halloumi for the last five minutes to achieve that perfect golden crust.

Add Your Touch

Feel free to swap out vegetables based on what you have in your fridge! Brussels sprouts, butternut squash, or even some cherry tomatoes can really personalize your sheet pan dish. You can also experiment with different herbs or spices like rosemary or smoked paprika for an extra flavor kick.

Storing & Reheating

Store leftover sheet pan fall vegetables with halloumi in an airtight container in the fridge for up to three days. When reheating, simply pop them back in the oven at 350°F until warmed through, ensuring that tasty cheese stays perfectly melty!

Sometimes, I whip up this dish after a long day just to see my family’s eyes light up. It’s amazing how a simple combination of veggies and cheese can spark such joy around the dinner table!

FAQs :

What are the best vegetables for Sheet Pan Fall Vegetables with Halloumi?

For your Sheet Pan Fall Vegetables with Halloumi, consider using seasonal favorites like butternut squash, Brussels sprouts, carrots, and sweet potatoes. These vegetables not only bring vibrant colors to your dish but also provide a delicious mix of flavors and textures. Roasting these veggies enhances their natural sweetness and pairs beautifully with the salty richness of halloumi cheese. Feel free to experiment with other fall vegetables such as parsnips or red onions for added variety.

How long do I need to roast the vegetables and halloumi?

When preparing Sheet Pan Fall Vegetables with Halloumi, roasting should take about 25-30 minutes at 400°F (200°C). Start by roasting the vegetables first until they become tender and caramelized. After 15 minutes, add sliced halloumi cheese on top of the veggies for the last 10-15 minutes of cooking. This allows the cheese to get golden and crispy while maintaining its creamy texture inside. Keep an eye on them to prevent overcooking.

Can I make Sheet Pan Fall Vegetables with Halloumi ahead of time?

Yes, you can prepare components of your Sheet Pan Fall Vegetables with Halloumi in advance. Chop and season the vegetables a day prior, keeping them in an airtight container in the refrigerator. On cooking day, simply arrange them on your sheet pan and roast according to the recipe instructions. While halloumi is best roasted fresh due to its texture, you can also pre-slice it and add it during cooking time for convenience.

What can I serve with Sheet Pan Fall Vegetables with Halloumi?

Sheet Pan Fall Vegetables with Halloumi makes a fantastic stand-alone dish; however, you can elevate your meal by pairing it with grains or proteins. Consider serving it alongside quinoa or brown rice for a wholesome experience. Adding roasted chicken or chickpeas complements the dish well while boosting protein content. A simple green salad can also enhance freshness and balance the richness of halloumi cheese.

Conclusion for Sheet Pan Fall Vegetables with Halloumi :

In summary, creating a flavorful Sheet Pan Fall Vegetables with Halloumi is both easy and satisfying. The combination of seasonal vegetables and savory halloumi offers a delightful meal perfect for autumn gatherings. By following proper roasting times and experimenting with different vegetable combinations, you can customize this dish to suit your taste preferences. Enjoy this comforting recipe as a nutritious side or main dish that highlights the best of fall produce!

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Sheet Pan Fall Vegetables with Halloumi

• Author: Lilly
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Autumn

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Description

Experience a cozy autumn dish with crispy fall vegetables and gooey halloumi cheese, all roasted to perfection on one simple sheet pan.

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Ingredients

Scale 1x2x3x

• 1 pound Brussels sprouts, halved
• 2 cups butternut squash, peeled and cubed
• 1 medium red onion, cut into wedges
• 8 ounces halloumi cheese, sliced
• 3 tablespoons extra virgin olive oil
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• Salt and pepper to taste

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Instructions

1. Preheat Your Oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet.
2. Prep Your Veggies: Wash and chop Brussels sprouts in half, peel and cube butternut squash into bite-sized pieces, and slice red onion into wedges. Place them in a large bowl.
3. Season Generously: Drizzle olive oil over the chopped veggies. Add salt, pepper, and fresh thyme. Toss until evenly coated.
4. Roast to Perfection: Spread the seasoned vegetables on the baking sheet in a single layer. Roast for about 25 minutes until they start to turn golden brown.
5. Add Halloumi: Remove from the oven carefully. Layer sliced halloumi over the roasted veggies and return to the oven for an additional 10-15 minutes until the cheese is golden brown.
6. Serve & Enjoy: Transfer to plates or serve directly from the pan. Optionally drizzle with extra olive oil before serving.

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Nutrition

• Serving Size: 1 plate (approx. 300g)
• Calories: 380
• Sugar: 9g
• Sodium: 680mg
• Fat: 24g
• Saturated Fat: 8g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 35mg

Keywords: Customize your vegetable selection based on what's available in your fridge. Consider adding spices like smoked paprika or herbs such as rosemary for added flavor. To keep leftovers fresh, store in an airtight container in the fridge for up to three days.