Sheet Pan Roasted Halloumi & Broccolini
A vibrant dish featuring roasted Halloumi and broccolini, adorned with zesty gremolata, perfect for busy weeknight dinners or gatherings.
Ingredients
Vegetables
- 1 lb broccolini Tender and slightly crisp, offering a delightful green crunch.
- 1 clove garlic, peeled and smashed Adds an aromatic punch.
- Zest of 1 lemon lemon zest Citrus brightness that lifts the entire dish.
- Juice of 1/2 lemon lemon juice Sour notes that provide balance.
Cheese
- 9 oz Halloumi, cut into 1/2" slices Creamy and salty, it gets a perfect golden crust.
Gremolata
- 1 small bunch fresh chives Subtle onion flavor with a vibrant green hue.
- 1 small bunch fresh parsley Bright, fresh taste that lightens up the dish.
- 3/4 cup halved walnuts, raw or toasted Crunchy texture and nutty flavor.
Seasonings
- 3/4 cup extra-virgin olive oil, divided Rich and fruity, enhancing flavor and texture.
- Kosher to taste salt Brightens the dish, balancing the flavors beautifully.
- Freshly ground to taste black pepper Adds a warm, subtle kick.
- 1 tsp sweet paprika Contributes warm earthiness and a hint of sweetness.
- 1/2 tsp dried oregano Infuses a delightful herbaceous note.
- 1/2 tsp garlic powder Offers savory depth without overwhelming the dish.
Instructions
Preparation
- Preheat your oven to 425 degrees Fahrenheit, placing a rack in the top third.
- On a baking sheet, toss the broccolini with 2 tablespoons of olive oil, seasoning generously with kosher salt and freshly ground black pepper. Spread it into an even layer.
Roasting Broccolini
- Roast the broccolini for about 10 minutes until it starts to become tender.
- While the broccolini roasts, in a medium bowl, toss Halloumi slices with sweet paprika, dried oregano, garlic powder, and remaining olive oil until coated.
Roasting Halloumi
- Move broccolini to the edges of the baking sheet after 10 minutes to make space in the center.
- Arrange Halloumi slices in the center, ensuring they are about 1/4" apart. Roast for an additional 15-20 minutes until browned and crisp.
Preparing Gremolata
- Pulse together chives, parsley, smashed garlic, lemon zest, and lemon juice in a food processor until mostly smooth.
- While processing, slowly pour in the remaining olive oil until emulsified. Add halved walnuts and pulse again until small chunks remain. Season with salt and pepper to taste.
Serving
- Serve roasted broccolini and Halloumi on a platter, finishing with a drizzle of the aromatic gremolata.
Notes
To avoid common mistakes, ensure not to overcrowd the baking sheet and preheat the oven properly for even roasting. Use high-quality olive oil and remember to taste as you go.