Roasted Root Vegetables with Halloumi
Flavorful honey roasted parsnips, carrots and beetroot combine beautifully with crispy bites of halloumi cheese in this easy but hearty recipe. This can be a simple tray bake dinner, served with a drizzle of cooling garlic yogurt, or a side dish as part of a larger meal. Feel free to mix up the veggies to suit your tastes and what you've got in the fridge.
Ingredients
- 8 oz (225 g) halloumi , cubed
- 1 lb (450 g) Mixed root vegetables - carrots, parsnips, beetroot, etc, chopped into small bite sized pieces
- ½ large red onion, cut into wedges
- 4 tbsp olive oil
- 2 tbsp honey
- salt and pepper, to taste
- 2 tbsp sage, rosemary or other winter herbs, chopped
For the garlic yogurt sauce
- 1 cup (240 ml) greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice, keep the rest of the lemon to slice into wedges for serving
- 1 small clove garlic, crushed - I like to run it through a garlic crusher twice to get it as smooth as possible
- salt, to taste
Instructions
- Preheat the oven to 200C / 400F.
- In a large bowl, whisk together the honey and olive oil. Add the root veggies and toss to coat in the mixture. Add lots of salt and pepper to taste.1 lb Mixed root vegetables - carrots, parsnips, beetroot, etc, 4 tbsp olive oil, 2 tbsp honey, salt and pepper
- Scatter on a baking tray, and place the onion wedges in the tray. Use a spatula to scrape the last of the honey-oil mixture to drizzle over the onions.1/2 large red onion
- Place in the oven for 25-30 minutes, until the veggies are browned around the edges and have shrunk down, but aren't fully caramelized yet.
- Add the herbs, then use a spatula to flip move the veggies around the pan. Place the halloumi in the pan, brush with a little oil on the tops, and then place back in the oven for another 10 minutes.2 tbsp sage, rosemary or other winter herbs, 8 oz halloumi
- Prepare the garlic yogurt by whisking all of the ingredients together.1 cup greek yogurt, 1 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 small clove garlic, salt
- Check in on the veggies and halloumi after 10 minutes is up. We want the veggies should be well browned and the halloumi to be browned and crisping up around the edges, with a few lightly browned spots on the tops too. It may need another 5 minutes to get there, and you can rotate the pan in the oven if you find that it isn't cooking evenly.
- Serve with the yogurt and some lemon wedges for squeezing if you wish.
Notes
Nutritional information is based on 1/3rd of the recipe being a portion, and assumes that only half of the sauce will be used.
Calories: 572kcal, Carbohydrates: 33g, Protein: 22g, Fat: 40g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Trans Fat: 0.003g, Cholesterol: 2mg, Sodium: 1007mg, Potassium: 597mg, Fiber: 5g, Sugar: 22g, Vitamin A: 12644IU, Vitamin C: 16mg, Calcium: 845mg, Iron: 1mg