I love making this sheet-pan roasted halloumi and broccolini when I want something simple, colorful, and full of flavor. The salty, golden halloumi pairs beautifully with tender-crisp broccolini, and everything roasts together on one pan for easy cleanup. I find it perfect as a light main dish or a vibrant side that feels a little special without much effort.
Why You’ll Love This Recipe
I enjoy how quickly this recipe comes together. I toss everything on a single sheet pan, slide it into the oven, and let the heat do the work. The halloumi turns golden and slightly crisp on the outside while staying soft inside, and the broccolini becomes tender with lightly charred edges.
I also appreciate how versatile it is. I can serve it on its own, over grains, or alongside roasted potatoes. The flavors are bold yet fresh, and I can easily adjust the seasonings depending on what I am in the mood for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 ounces halloumi cheese, sliced
1 bunch broccolini, trimmed
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
salt to taste
black pepper to taste
1 tablespoon lemon juice
lemon wedges for serving
Directions
I start by preheating the oven to 425°F (220°C) and lining a large sheet pan with parchment paper.
In a bowl, I toss the broccolini with olive oil, garlic powder, dried oregano, salt, and black pepper until evenly coated. I spread the broccolini out on the sheet pan in a single layer.
Next, I arrange the sliced halloumi on the pan alongside the broccolini. I make sure not to overcrowd the pan so everything can roast properly.
I roast for about 15–20 minutes, flipping the halloumi halfway through, until the cheese is golden and the broccolini is tender with slightly crispy edges.
Once out of the oven, I drizzle everything with fresh lemon juice and serve with extra lemon wedges on the side.
Servings and timing
I find that this recipe makes about 3 to 4 servings as a side dish or 2 servings as a main.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes add cherry tomatoes to the pan for a burst of sweetness and color. When I want more heartiness, I roast sliced red onions or baby potatoes alongside the broccolini.
For a little heat, I sprinkle red pepper flakes over everything before roasting. I also like serving the roasted halloumi and broccolini over quinoa, couscous, or farro to turn it into a more filling meal.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place everything back on a sheet pan and warm it in the oven at 375°F (190°C) until heated through. I avoid microwaving when possible because the halloumi can become rubbery.
If I plan to make it ahead, I sometimes prep and season the broccolini in advance, then roast everything fresh right before serving for the best texture.
FAQs
Can I use regular broccoli instead of broccolini?
I can substitute regular broccoli florets if I do not have broccolini. I may cut them into smaller pieces to ensure even roasting.
Why does halloumi not melt like other cheeses?
Halloumi has a high melting point, which allows it to soften and brown without melting completely. That is why I love roasting or pan-frying it.
How do I keep the halloumi from becoming too salty?
Halloumi is naturally salty, so I go light on added salt in the recipe. A squeeze of lemon juice also helps balance the saltiness.
Can I grill this instead of roasting?
I can grill both the halloumi and broccolini on a grill pan or outdoor grill. I brush them lightly with oil and cook until grill marks form and everything is tender.
What can I serve with this dish?
I like serving it with warm pita, rice, or a simple grain salad. It also pairs nicely with roasted chicken or fish if I want a more complete meal.
Conclusion
I find this sheet-pan roasted halloumi and broccolini to be one of the easiest ways to create a flavorful and satisfying dish with minimal effort. The combination of crispy-edged cheese and tender roasted greens always feels balanced and delicious. Whether I serve it as a side or build it into a full meal, it is a recipe I return to again and again.
