Roasted Vegetables with Halloumi

Ingredients

4 tablespoons olive oil plus for pans

2 garlic cloves minced

2 teaspoons fresh thyme leaves chopped

2 teaspoons kosher salt

black pepper many grinds

1/2 teaspoon red pepper flakes or to taste

1 pound cauliflower cut into 1-2-inch florets

1 pound sweet potatoes in 1-inch chunks

1 pound brussels sprouts trimmed, halved

1 tablespoon honey or maple syrup

3 tablespoons balsamic vinegar

8 ounces halloumi cut into 1-inch cubes

Equipment

oven

half-sheet or two quarter-sheet baking sheets

large bowl

whisk

Directions

Heat your oven to 450°F. Coat one half-sheet or two quarter-sheet baking sheets lightly with olive oil.

In a large bowl, combine 4 tablespoons olive oil, garlic, thyme, salt, black and red pepper. Add vegetables and halloumi to marinade, stirring to evenly coat.

Spread mixture out on the roasting tray(s) in as even as a layer as possible, and roast for 20 to 30 minutes on the first side, until browned underneath, then flip and roast for 10 to 15 minutes more on the second, until the vegetables and halloumi are browned in spots and tender.

While it roasts, whisk together balsamic and honey.

As soon as the sheet pan leaves the oven, drizzle the balsamic and honey mixture over the vegetables. It should sizzle and the heat will soften some of the vinegar’s bite.

Scoop onto plates and eat right away.