(Video)This Simple Trick With Halloumi and Veggies Will Change the Way You Do Dinner Forever!

Tuesday, August 19, 2025

Roast a crowd of fall vegetables until caramelized and toss them with warm, pillowy cubes of halloumi — finished with a balsamic-maple drizzle for sweet-tangy perfection. Sheet-pan simple and impossible to resist.

(Video)This Simple Trick With Halloumi and Veggies Will Change the Way You Do Dinner Forever!

If you want a one-pan, hands-off dinner that feels both seasonal and a touch celebratory, this halloumi and fall vegetable roast should be in your rotation. The trick is high heat: it chars vegetables until sweet and nutty while rendering the halloumi into little salty pillows that get a crisp, irresistible exterior. A simple marinade of garlic, thyme and olive oil sends flavor into every bite; a drizzle of warm balsamic mixed with honey or maple at the end brightens everything and keeps the cheese tender. Serve it over buttered couscous, next to roast chicken, or pile it on crusty bread for a weeknight feast. Swap in whatever sturdy veg you have — cabbage, broccoli, or roasted carrots all work beautifully.

Video:

Recipe at a glance

Serves

Time (total)

Source

2 as main / 4 as side

~50 minutes (10 min prep + 40 min roast)

Adapted from Smitten Kitchen-style

Ingredients

Ingredient

Amount

Olive oil

4 tablespoons (plus extra for pans)

Garlic, minced

2 cloves

Fresh thyme leaves, chopped

2 teaspoons

Kosher salt

2 teaspoons

Freshly ground black pepper

many grinds

Red pepper flakes

1/2 teaspoon (optional)

Cauliflower, florets

1 lb

Sweet potatoes, 1-inch chunks

1 lb

Brussels sprouts, trimmed & halved

1 lb

Honey or maple syrup

1 tablespoon

Balsamic vinegar

3 tablespoons

Halloumi, 1-inch cubes (8 oz / 225 g)

1 block

Notes: swap halloumi for feta at the end if you don’t have it (feta won’t crisp the same). Use olive oil or rendered butter for a richer finish.

Method (step-by-step)

  1. Preheat & prep pans. Heat oven to 450°F (230°C). Lightly oil a half-sheet pan (or two quarter sheets).

  2. Make the marinade. In a large bowl whisk oil, garlic, thyme, salt, pepper and red pepper flakes.

  3. Toss veg + halloumi. Add cauliflower, sweet potato, Brussels sprouts and halloumi to bowl; toss to coat evenly.

  4. Roast — first side. Spread in a single layer and roast 20–30 minutes, until browned underneath.

  5. Flip & roast again. Turn everything and roast another 10–15 minutes, until vegetables are tender and things are browned in spots and the halloumi is golden.

  6. Make the glaze. Whisk together honey (or maple) and balsamic while the pan roasts.

  7. Finish. As soon as the pan comes out of the oven, drizzle the warm balsamic mixture over the vegetables so it sizzles and softens the vinegar’s edge. Toss lightly and serve immediately.