Description
Experience a cozy autumn dish with crispy fall vegetables and gooey halloumi cheese, all roasted to perfection on one simple sheet pan.
Ingredients
Scale
- 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
Instructions
- Preheat Your Oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet.
- 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.
- Season Generously: Drizzle olive oil over the chopped veggies. Add salt, pepper, and fresh thyme. Toss until evenly coated.
- 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.
- 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.
- Serve & Enjoy: Transfer to plates or serve directly from the pan. Optionally drizzle with extra olive oil before serving.
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.