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Roasted Root Vegetables with Halloumi

Name: Roasted Root Vegetables with Halloumi
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3 servings
Ingredients: 8 oz halloumi (cubed); 1 lb Mixed root vegetables - carrots, parsnips, beetroot, etc (chopped into small bite sized pieces); 1/2 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); 1 cup 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)

3 servings

servings

20 minutes

active time

1 hour 5 minutes

total time

Start Cooking

Ingredients

8 oz halloumi (cubed)

1 lb Mixed root vegetables - carrots, parsnips, beetroot, etc (chopped into small bite sized pieces)

1/2 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)

1 cup 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)

Directions

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.

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.

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.

Prepare the garlic yogurt by whisking all of the ingredients together.

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.

Nutrition

Serving Size

Calories

572 kcal

Total Fat

40 g

Saturated Fat

16 g

Unsaturated Fat

23 g

Trans Fat

0.003 g

Cholesterol

2 mg

Sodium

1007 mg

Total Carbohydrate

33 g

Dietary Fiber

5 g

Total Sugars

22 g

Protein