Sheet Pan Roasted Halloumi & Broccolini is a delightful dish that tantalizes your taste buds with its combination of creamy, golden-brown halloumi cheese and tender, vibrant broccolini.
This recipe is a perfect union of flavors and textures, bringing a Mediterranean flair to your table. Not only is it easy and quick to prepare, but it also offers a comforting meal that’s ideal for busy weeknight dinners.
The step-by-step process ensures a hassle-free cooking experience, making this dish a favorite among both novice and experienced home cooks alike.
The ingredients for Sheet Pan Roasted Halloumi & Broccolini are simple yet vibrant, each adding their unique character to the dish. You’ll need 1 lb. of broccolini, which brings a beautiful green color and crispness, along with 3/4 cup of extra-virgin olive oil that adds richness. A sprinkle of Kosher salt and freshly ground black pepper elevates the flavors. The star of the dish is 9 oz. of halloumi, cut into enticing 1/2″ slices, bringing creaminess that melts beautifully in the oven. Flavor enhancers like 1 tsp. of sweet paprika, 1/2 tsp. of dried oregano, and 1/2 tsp. of garlic powder provide an aromatic backdrop. Fresh chives and parsley, along with a splash of lemon juice and zest, bring brightness to the dish, while 3/4 cup of walnuts adds a delightful crunch.
Step-by-Step Directions
- Preheat your oven: Place a rack in the top third of the oven and preheat to 425 degrees.
- Prepare the broccolini: On a baking sheet, toss the broccolini with 2 tablespoons of olive oil; season with salt and pepper, then spread it in an even layer. Roast for about 10 minutes until it starts to soften.
- Toss Halloumi: In a medium bowl, gently toss the Halloumi with paprika, oregano, garlic powder, and 2 tablespoons of olive oil until well coated.
- Combine & roast: Move the broccolini to the edges of the sheet. Place Halloumi slices in the center, roasting until broccolini is charred and Halloumi is browned, approximately 15-20 minutes.
- Prepare the gremolata: In a food processor, pulse chives, parsley, garlic, lemon zest, and lemon juice until mostly smooth. With the motor running, slowly pour in the remaining 1/2 cup olive oil until emulsified, then pulse in walnuts. Season with salt and pepper to taste.
- Serve: Transfer roasted broccolini and Halloumi to a platter, dollop gremolata on top, and enjoy.
Tips & Tricks
For an added kick, try incorporating a pinch of red pepper flakes into your spice mix for the Halloumi. If you prefer an even deeper flavor profile, consider marinating your Halloumi in the olive oil and spices for 30 minutes before roasting. Cooking times may vary based on your oven, so keep an eye on the Halloumi to prevent over-browning.
Serving Suggestions & Pairings
This Sheet Pan Roasted Halloumi & Broccolini pairs beautifully with a light grain salad like quinoa or farro. It also makes an excellent side dish for grilled meats or fish, especially during family gatherings or casual summer barbecues. Consider serving it alongside crusty bread to soak up extra gremolata!
Nutritional Information
This dish serves approximately four people and contains around 300 calories per serving. Each portion is rich in vitamins from the broccolini and healthy fats from the olive oil and walnuts. It’s a great option for a balanced meal, combining protein, healthy fats, and a good serving of vegetables.
Storing Tips & Variations
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm in the oven at 350°F for about 10 minutes. For variations, feel free to replace broccolini with asparagus or green beans, and explore different nuts in the gremolata, such as almonds or pecans.
Conclusion
Sheet Pan Roasted Halloumi & Broccolini is not just a recipe; it’s an experience that brings joy to your kitchen and your table. The vibrant flavors and ease of preparation make it a must-try for anyone looking for a satisfying and healthy dish. I encourage you to try this recipe and let the fusion of flavors and textures enchant you. Don’t forget to share your thoughts and experiences!
FAQs
1. Can I use regular cheese instead of halloumi?
While halloumi has a unique texture and flavor, you can substitute it with other grilled cheeses, but the result may differ from the intended taste.
2. Is this recipe suitable for a vegetarian diet?
Yes, absolutely! This dish is vegetarian-friendly, making it a delicious option for those who don’t consume meat.
3. How can I make this recipe gluten-free?
This recipe is naturally gluten-free! Just ensure that your ingredients, like spices and olive oil, don’t have any added gluten or contaminants.
4. Can I add other vegetables to this sheet pan recipe?
Definitely! Feel free to introduce seasonal vegetables like bell peppers, zucchini, or cherry tomatoes for added flavor and variety.
5. Is it necessary to use fresh herbs for the gremolata?
While fresh herbs provide a burst of flavor, dried herbs can be used in a pinch; however, the freshness of chives and parsley elevates the dish significantly.
Sheet Pan Roasted Halloumi & Broccolini
Ingredients
Vegetables
- 1 lb broccolini Brings a beautiful green color and crispness.
Cheese
- 9 oz halloumi Cut into enticing 1/2" slices.
Oils and Condiments
- 3/4 cup extra-virgin olive oil Adds richness to the dish.
- 1 splash lemon juice Brings brightness.
- 1 tbsp lemon zest Enhances freshness.
Spices
- 1 tsp sweet paprika Flavor enhancer.
- 1/2 tsp dried oregano Adds aromatic flavor.
- 1/2 tsp garlic powder Enhances the dish's flavor.
- to taste tsp Kosher salt For seasoning.
- to taste tsp freshly ground black pepper For seasoning.
- a pinch red pepper flakes Optional, for added heat.
Gremolata Ingredients
- 1/2 cup walnuts Adds a delightful crunch.
- to taste tbsp chives Fresh herb for garnish.
- to taste tbsp parsley Fresh herb for garnish.
Instructions
Preparation
- Preheat your oven: Place a rack in the top third of the oven and preheat to 425 degrees.
- Prepare the broccolini: On a baking sheet, toss the broccolini with 2 tablespoons of olive oil; season with salt and pepper, then spread it in an even layer. Roast for about 10 minutes until it starts to soften.
- Toss Halloumi: In a medium bowl, gently toss the Halloumi with paprika, oregano, garlic powder, and 2 tablespoons of olive oil until well coated.
Cooking
- Combine & roast: Move the broccolini to the edges of the sheet. Place Halloumi slices in the center, roasting until broccolini is charred and Halloumi is browned, approximately 15-20 minutes.
- Prepare the gremolata: In a food processor, pulse chives, parsley, garlic, lemon zest, and lemon juice until mostly smooth. With the motor running, slowly pour in the remaining 1/2 cup olive oil until emulsified, then pulse in walnuts. Season with salt and pepper to taste.
Serving
- Serve: Transfer roasted broccolini and Halloumi to a platter, dollop gremolata on top, and enjoy.
