Description
Experience autumn’s vibrant flavors with this easy Sheet Pan Fall Vegetables with Halloumi. A colorful medley of roasted veggies and crispy cheese makes every bite a cozy delight.
Ingredients
Scale
- 1 medium butternut squash, cubed
- 3 large carrots, sliced diagonally
- 2 bell peppers (red and yellow), sliced
- 1 red onion, cut into wedges
- 8 oz halloumi cheese, sliced thick
- 3 tbsp olive oil
- 1 tsp dried thyme (or your preferred herbs)
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C) for optimal roasting.
- Prepare Your Veggies: In a large bowl, combine the cubed butternut squash, sliced carrots, bell peppers, and red onion.
- Season the Vegetables: Drizzle olive oil over the veggies. Add dried thyme, salt, and pepper. Toss until evenly coated.
- Arrange on a Sheet Pan: Spread the seasoned vegetables on a large baking sheet lined with parchment paper without overcrowding.
- Add Halloumi: Nestle the halloumi slices among the vegetables.
- Roast in the Oven: Roast for about 25-30 minutes until tender and caramelized, stirring halfway through for even cooking.
- Serve Hot: Transfer to plates and enjoy as a main or side dish!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 7g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg
Keywords: - Substitute seasonal vegetables like Brussels sprouts or sweet potatoes if desired. - For added flavor, consider drizzling balsamic glaze before serving. - Leftovers can be stored in an airtight container and reheated in the oven or microwave.