Description
These sheet pan za’atar roasted vegetables are packed with flavour and topped with pine nuts, halloumi and mint.
Ingredients
Units
Scale
- 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
Instructions
- 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!
Notes
Salt to taste depending on your preference, and depending on the za’atar blend you’re using.