An easy and delicious one pan dinner featuring seasonal vegetables and halloumi cheese. Try it with root vegetables, winter squash, sweet potatoes, Brussel sprouts and tender veggies like beans, sweet peppers, zucchini or asparagus. And don't skip the sauce - it's a tasty finishing touch for kids and adults alike.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: American
Keyword: easy one pan dinner, halloumi, one pan dinner, root vegetables, sheet pan dinner
Servings: 4
Calories: 554kcal
Author: Getty Stewart
Ingredients
4cupsroot vegetables (choice of potatoes, sweet potatoes, rutabaga, beets, carrots, parsnips or winter squash)
Cut hardy root vegetables and onion into even sized pieces,1/2 to 1". (The larger they're cut, the longer the roasting time). Place on baking sheet, drizzle with oil and spices and toss. Spread veggies evenly on baking sheet and bake for 12-15 minutes.
Meanwhile cut halloumi and tender veggies into even sized pieces, 1/2 to 1".
Add to hot, partially roasted root vegetables. Toss to coat with oil and seasoning - adding more if needed. Roast for 10 minutes. Turn ingredients and bake another 5-10 minutes until root veggies are tender and halloumi is crispy golden brown on outside.
To make the sauce simply stir together mayonnaise, BBQ sauce, hot sauce and garlic powder.
Serve immediately with finishing sauce.
Notes
*Season All substitute - for 2 tsp use 1/2 tsp salt, 1/2 tsp paprika,1/4 tsp garlic powder, 1/4 tsp oregano, 1/4 tsp black pepper, 1/4 tsp red pepper flakes or 1/8 tsp cayenne powderChange up the seasoning. Try Cajun seasoning, Greek seasoning, lemon pepper, za'atar, etc. Choose different hardy and tender veggies each time, just remember to roast them in two stages.Winter squash that works well for this includes: butternut, kabocha, buttercup, delicata or hubbard - ones that can be cubed and will hold their shape.