Sheet Pan Roasted Halloumi and Broccolini
Sheet Pan Roasted Halloumi and Broccolini is a delightful dish that bursts with flavor and color. The combination of crispy, slightly charred broccolini and the savory, golden-brown Halloumi creates an inviting and hearty meal that appeals to both the eyes and the palate. Each bite is a delicious adventure, with the sharpness of the cheese balanced perfectly by the bright, fresh greens. This recipe is worth making for its quick prep time and impressive presentation, perfect for family dinners or casual gatherings with friends. Follow this step-by-step recipe to create a meal that is both wholesome and satisfying.
Why You’ll Love This Recipe
There are countless reasons to love Sheet Pan Roasted Halloumi and Broccolini. First, it’s incredibly easy to prepare, making it ideal for busy weeknight dinners or even relaxed weekend meals. With minimal ingredients, you can have a flavorful dish on the table in no time. The family-friendly nature of this recipe means it’s sure to please both kids and adults alike, while the step-by-step approach helps novice cooks gain confidence in the kitchen. Plus, each element of the dish—roasted broccolini and halloumi—comes together in a single sheet pan, reducing cleanup and making your life easier.
Ingredients
- 1 lb. broccolini: Vibrant and slightly crunchy, broccolini adds a nutritious boost to this dish, rich in vitamins and minerals.
- 3/4 cup extra virgin olive oil, divided: This high-quality oil not only enhances flavor but also aids in achieving perfect roasting.
- Kosher salt: Essential for elevating flavors and seasoning the dish to perfection.
- Freshly ground black pepper: Adds a touch of spice to balance the richness of the cheese.
- 9 oz. Halloumi, cut into 1/2 inch slices: This flavorful cheese becomes delectably crispy when roasted, providing a unique texture.
- 1 tsp. sweet paprika: Introduces a hint of smokiness and a beautiful hue to the dish.
- 1/2 tsp. dried oregano: Offers aromatic undertones that complement the freshness of the broccolini.
- 1/2 tsp. garlic powder: Enhances the overall flavor profile with a mild garlic essence.
- 1 small bunch fresh chives: Their mild onion flavor adds freshness and a pop of color.
- 1 small bunch fresh parsley: Bright and herbaceous, parsley enhances the dish’s visual appeal.
- 1 clove garlic, peeled, smashed: Infuses the gremolata with bold flavor.
- Zest of 1 lemon, plus juice of 1/2 lemon: Brings brightness and acidity that cuts through the richness.
- 3/4 cup halved walnuts, raw or toasted: Adds crunch and a nutty flavor that complements the vegetables and cheese.
For Sheet Pan Roasted Halloumi and Broccolini
These ingredients come together to create a dish that is both satisfying and nourishing. The broccolini offers a beautiful crunch, contrasting with the crispy Halloumi’s creamy texture. Each herb and spice enhances the dish’s depth, making it irresistible. The addition of walnuts gives a delightful crunch, rounding out the flavor profile and providing healthy fats.
Step-by-Step Directions
Prepare the Oven and Baking Sheet: Place a rack in the top third of your oven and preheat it to 425 degrees Fahrenheit. On a large baking sheet, toss the broccolini with 2 tablespoons of olive oil. Season with kosher salt and freshly ground black pepper, ensuring the broccolini is spread evenly across the sheet.
Roast the Broccolini: Roast the broccolini in the preheated oven until it begins to soften, around 10 minutes. This initial roasting step allows the broccolini to develop a lovely char without becoming overly tender.
Season the Halloumi: While the broccolini is roasting, grab a medium bowl. Gently toss the sliced Halloumi with paprika, oregano, garlic powder, and 2 tablespoons of olive oil until well coated. This flavorful mixture is key to achieving a delicious crispy exterior on the cheese.
Combine and Continue Roasting: After the broccolini has roasted for 10 minutes, move it to the edges of the baking sheet, creating a space in the center to arrange the Halloumi slices. Lay the Halloumi about 1/4 inch apart and return the sheet to the oven. Roast until the broccolini is charred and the Halloumi is crispy and brown, approximately an additional 15 to 20 minutes.
Make the Gremolata: In a food processor, combine the chives, parsley, smashed garlic, lemon zest, and lemon juice. Pulse until mostly smooth, scraping down the sides as you go. With the motor running, slowly drizzle in the remaining 1/2 cup olive oil to emulsify the mixture. Finally, add the walnuts and pulse until only small chunks remain, seasoning with salt and pepper to taste.
Serve and Enjoy: Transfer the roasted broccolini and Halloumi to a serving platter. Generously dollop the fresh gremolata over the top, allowing its vibrant colors and flavors to shine. Enjoy this delightful dish warm!
Tips & Tricks
To elevate your Sheet Pan Roasted Halloumi and Broccolini, consider adding extras like red pepper flakes for a hint of heat or lemon slices for an additional zesty touch. Try experimenting with different herbs, such as thyme or basil, for alternate flavor profiles. If you’re short on time, using pre-washed and trimmed broccolini can speed up your prep without sacrificing taste. Lastly, if you want a richer flavor, try toasting the walnuts before adding them to the gremolata.
Serving Suggestions & Pairings
Sheet Pan Roasted Halloumi and Broccolini is versatile and pairs well with various sides. Serve it alongside a fluffy quinoa or couscous for a complete meal. Fresh crusty bread is also a delightful accompaniment, perfect for mopping up the gremolata. For those looking for protein, consider pairing it with grilled chicken or fish for a heartier dinner.
Nutritional Information
This dish is not only delicious but also packed with nutrients. Per serving, you can expect to find a good balance of macros including healthy fats from the olive oil and walnuts, protein from the Halloumi, and fiber from the broccolini. It’s an excellent source of vitamins A and C, contributing to overall health while keeping indulgence in check.
Storing Tips & Variations for Sheet Pan Roasted Halloumi and Broccolini
If you have leftovers, store them in an airtight container in the refrigerator. They can be enjoyed cold or reheated in a skillet or oven for a quick meal. For healthy swaps, you could substitute the Halloumi with a lighter cheese option or use a variety of seasonal vegetables like asparagus or Brussels sprouts in place of broccolini. Additionally, for those looking for a burst of flavor, consider adding olives or sun-dried tomatoes to the roasting process.
Conclusion for Sheet Pan Roasted Halloumi and Broccolini
Don’t wait any longer to try this vibrant and hearty dish! Sheet Pan Roasted Halloumi and Broccolini is simple to prepare and delivers incredible flavor with minimal hassle. Whether for a family meal or a dinner party, this recipe is sure to impress and satisfy.
FAQs
1. Can I use different vegetables in this recipe?
Absolutely! Feel free to substitute with your favorite vegetables such as asparagus, zucchini, or bell peppers.
2. Is Halloumi a good source of protein?
Yes! Halloumi is a high-protein cheese, making it a fulfilling addition to your meals.
3. How can I make this dish vegan?
While Halloumi is a dairy product, you can replace it with vegan cheese or even marinated tofu for a similar texture.
4. Can I prepare the gremolata in advance?
Yes! The gremolata can be made ahead of time and stored in the refrigerator for up to one week.
5. What is the best way to store leftovers?
Keep any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or skillet before serving.
Sheet Pan Roasted Halloumi and Broccolini
Ingredients
Method
- Place a rack in the top third of your oven and preheat it to 425°F. On a large baking sheet, toss the broccolini with 2 tablespoons of olive oil. Season with kosher salt and freshly ground black pepper, ensuring the broccolini is spread evenly across the sheet.
- Roast the broccolini in the preheated oven until it begins to soften, around 10 minutes.
- While the broccolini is roasting, toss the sliced Halloumi with paprika, oregano, garlic powder, and 2 tablespoons of olive oil in a medium bowl.
- After 10 minutes, move the broccolini to the edges of the baking sheet and create a space for the Halloumi slices. Lay the Halloumi about 1/4 inch apart and return the sheet to the oven.
- Roast until the broccolini is charred and the Halloumi is crispy and brown, approximately an additional 15 to 20 minutes.
- In a food processor, combine the chives, parsley, smashed garlic, lemon zest, and lemon juice. Pulse until mostly smooth, scraping down the sides as needed.
- With the motor running, slowly drizzle in the remaining 1/2 cup olive oil until emulsified. Finally, add the walnuts and pulse until only small chunks remain, seasoning with salt and pepper to taste.
- Transfer the roasted broccolini and Halloumi to a serving platter. Generously dollop the fresh gremolata over the top.
- Enjoy this delightful dish warm!
