After 18 years of being involved in it, I understand that the unspoken rules of the food internet during the week leading up to the American cooking Super Bowl, known as Thanksgiving, dictate that everything should tie back to turkey, stuffing, or pie. However, my friends, we've already adequately explored those topics in our archives and newsletter. So, let me share with you what I've been frequently preparing to satisfy my cravings: sheet pans of mixed vegetables roasted until nearly charred, drizzled with a balsamic vinaigrette, and sprinkled with delicious, salty, crispy pieces of halloumi.
Halloumi is a semi-hard, brined cheese from Cyprus that has a salty taste and a distinctive squeaky, slightly rubbery texture when cold, transforming into a soft, pillow-like consistency when warm, with crispy edges when grilled, fried, or roasted. I absolutely love it. However, for me, the true delight of halloumi comes when it’s warm. So, when I encounter it grilled and then tossed into a salad that is served chilled or at room temperature, thus returning it to its squeaky and less enchanting state, I find it somewhat disappointing—though I usually keep that to myself. Well, most of the time. Whose bright idea was it to give me a platform to express my opinions, anyway?
This sheet pan technique, where the vegetables are packed together and kept warm, tossed in a vinaigrette, ensures that the halloumi remains tender when it reaches your plate. I have a summer version of this recipe in "Smitten Kitchen Every Day," featuring Halloumi Roast with Eggplant, Zucchini, and Tomatoes, which you won’t want to miss. Now, I'm presenting the long-awaited fall/winter edition. I’ve been making it with sweet potatoes, cauliflower, and Brussels sprouts, but any sturdy vegetables work wonderfully here as well, including cabbage or broccoli florets. Use whatever you have that sounds appealing (or needs to be used up), but make it for yourself, and do it soon, before we get too wrapped up in preparing meals for everyone else.
Exciting news! The special audiobook edition of "Smitten Kitchen Keepers," titled "Smitten Kitchen Keepers: A Kitchen Counter Conversation," was published last week. Narrated by me, I hope it feels just like sitting down together at the kitchen table. Additionally, when you purchase the audiobook, you’ll receive a signed holiday card from me, which is perfect as a gift and includes a bonus recipe. To claim your card, fill out the form with your purchase order number right here.
Video:
**Halloumi and Fall Vegetable Roast**
No halloumi? A sprinkle of feta at the end won't quite achieve the same pillowy-crisp effect, but it will still add that salty, tangy flavor.
- 4 tablespoons olive oil, plus extra for the pans
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme leaves, chopped
- 2 teaspoons kosher salt
- Several grinds of black pepper
- 1/2 teaspoon red pepper flakes, or to taste
- 1 pound cauliflower, cut into 1-2 inch florets
- 1 pound sweet potatoes, cut into 1-inch chunks
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon honey or maple syrup
- 3 tablespoons balsamic vinegar
- One 8-ounce (225-gram) block of halloumi, cut into 1-inch cubes
Preheat your oven to 450°F. Lightly coat one half-sheet or two quarter-sheet baking sheets with olive oil.
In a large bowl, mix 4 tablespoons of olive oil, garlic, thyme, salt, black pepper, and red pepper flakes. Add the vegetables and halloumi to the marinade, stirring to coat everything evenly.
Spread the mixture out on the roasting tray(s) in as even a layer as possible. Roast for 20 to 30 minutes on one side until browned underneath, then flip and roast for an additional 10 to 15 minutes on the other side until the vegetables and halloumi are browned in spots and tender. While it roasts, whisk together the balsamic vinegar and honey. As soon as the sheet pan comes out of the oven, drizzle the balsamic and honey mixture over the vegetables. It should sizzle, and the heat will mellow the vinegar's sharpness. Scoop onto plates and enjoy immediately.
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