When you’re craving all the veggies! Go ahead and make some easy sheet pan roasted vegetables all on one tray. The combination of brussels sprouts, delicata squash and red onion cover your various veggie needs. And the sprinkling of za’atar on top brings all the flavour. The addition of pine nuts and halloumi make these sheet pan roasted veggies truly stand out.
To make the best ever roasted vegetables, you’re going to want to keep the cook time roughly the same, because this just makes life easier. I also recommend using a variety of different vegetables to get a nice mix. Ideally, this includes a starchy vegetable, a cruciferous vegetable and maybe some garlic and/or onion. Here’s what you’ll need for these sheet pan roasted vegetables recipe.
Delicata Squash, Red Onion, Brussels Sprouts
The veggies are the star of the show here! So, you’ll need 1 delicata squash, 1 red onion and about 3 cups of brussels sprouts. I love using delicata squash because it’s easy to prep as you don’t need to peel them.
To prep your delicata squash, just cut it down the middle length wise. Scoop out the seeds and then slice them into half moons.
So what is Za’atar exactly? It’s the name of a spice mixture that is used as a condiment. It contains herbs such as oregano, thyme and/or marjoram, sumac, toasted sesame seeds and salt. It can also contain a few other ingredients depending on the region in the Middle East. You can find the blend at Middle Eastern grocery stores, online, or you can make your own.
I prefer to make my own. If you do purchase it, you may not want to add in all of the salt in this recipe as it depends on how salty the packaged spice mix is that you buy.
I love it on top of vegetables, like in this roasted cauliflower salad with wild rice and halloumi.
I love Aleppo pepper because it offers more complexity in terms of flavour. It’s not just spicy like chili flakes, it has a little more sweetness to it.
Extra Virgin Olive Oil
I love roasting my veggies in olive oil, this adds flavour and also keeps things from getting stuck. You can use avocado oil if you prefer.
I loveeeee halloumi cheese, especially baking or frying it. The squeaky texture of it, the taste, it’s just such a delicious cheese. It pairs very well here with the za’atar spice too.
To add a little crunch, I like tossing in some pine nuts and toasting them with the veggies during the last 10 minutes or so.
Lemon Juice and Zest
Adding some acidity on top will help balance the flavours. Don’t forget to add the zest too!
Adding some fresh mint on top is a great option to add a little more freshness. Plus it all works so well together.
How to roast vegetables in the oven
Roast them on a fairly high heat
First, you’ll want to set the temperature on your oven. I tend to roast at a higher heat because this ensures that the veggies can roast quickly. I find the texture to be the best at a higher temperature, plus this won’t dry them out.
Chop Your Veggies Similarly
Second, chop your vegetables into a similar size if possible. Leave items like onion as a rough chop so they don’t cook too quickly.
Now, go ahead and toss your veggies in a large bowl along with the oil and spices. Use your hands to really get in there and make sure the veggies are well coated.
Which Pan to Use
Depending on the pan you’re using, you may need to use parchment paper. When roasting veggies on a sheet pan like these ones here (squash, brussels sprouts and onion) you can put them directly on the sheet without parchment. However, I suggest using a large silver baking tray for this.
Don’t forget to flip them!
Once, they’re in the oven, let them do their thing for about 25 minutes. Then remove, flip the veggies and add the halloumi cheese and the pine nuts so they can get a little browned too. Roast for 12 to 15 minutes longer.
One pan Roasted vegetables
If you love one pan recipes, you’re in luck! I’ve got a free recipe PDF for you featuring some of my favourite easy, one pan/one pot recipes.
What are the best veggies to roast?
My favourite veggies to roast include the following:
- carrots (try my miso glazed carrots here!)
- radishes (a true game changer)
- squash (try my stuffed honey nut squash recipe here!)
- brussels sprouts (try my pancetta maple brussels sprouts here!)
- sweet potatoes (I love this honey butter sweet potato recipe!)
- cauliflower (this miso cauliflower is a must!)
The best seasoning for roasted vegetables
The options are truly endless! I do love giving my veggies an extra kick of spice because that means flavour. Here are some other options to consider:
- Fresh herbs: thyme, rosemary, sage, oregano are all some excellent herbs to toss in with your roasted veggies. Sub with dried if thats what you have.
- Harissa spice blend
- Balsamic vinegar
- Simple salt and pepper!
What to serve with roasted veggies?
Use any protein of your choice, roasted chicken, steak, fish or tofu are all great options.
If you make these sheet pan roasted vegetables recipe please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
This recipe was inspired by Bon Appetit’s Warm Winter Vegetable Salad with Halloumi.
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Sheet Pan Roasted Vegetables with Halloumi
These sheet pan roasted vegetables are packed with flavour from Za'atar spice and topped with pine nuts and halloumi.
- 1 delicata squash seeds removed, sliced in half moons
- 1 red onion cut into large wedges
- 3 cups brussels sprouts halved
- 2 tbsp extra virgin olive oil plus extra for drizzling
- 2 tsp za'atar spice
- 1/2 tsp kosher salt
- 8 oz. halloumi cheese cut into 1" pieces
- 3 tbsp pine nuts
- 1/2 lemon juiced and zested
- 1/2 bunch mint roughly torn, for garnish
Preheat the oven to 425ºF.
In a large bowl, toss the squash, red onion, sprouts with oil, za'atar and salt. Use your fingers to ensure all of the veggies are well coated. Spread them out on a baking sheet. Place in the oven to roast for 20 to 25 minutes.
Remove the veggies and give them a flip, and add the halloumi and pine nuts on top. Roast for an additional 12 to 15 minutes longer, until the nuts are toasted and the cheese is browned.
Remove from the oven and drizzle with lemon juice and zest and a sprinkle of sumac if desired. Add in the torn mint and serve. Enjoy!
Salt to taste depending on your preference, and depending on the za’atar blend you’re using.