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Sheet-Pan Roasted Halloumi & Broccolini

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A simple and vibrant sheet-pan dish featuring golden roasted halloumi and tender-crisp broccolini finished with fresh lemon for a bright, savory flavor.

Ingredients

  • 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 fresh lemon juice
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. In a bowl, toss the broccolini with olive oil, garlic powder, dried oregano, salt, and black pepper until evenly coated.
  3. Spread the broccolini in a single layer on the prepared sheet pan.
  4. Arrange the sliced halloumi on the pan alongside the broccolini, ensuring the pan is not overcrowded.
  5. Roast for 15–20 minutes, flipping the halloumi halfway through, until golden and the broccolini is tender with slightly crispy edges.
  6. Remove from the oven and drizzle with fresh lemon juice.
  7. Serve immediately with lemon wedges on the side.

Notes

  • Add cherry tomatoes or sliced red onions for extra color and flavor.
  • Sprinkle red pepper flakes for a touch of heat.
  • Serve over quinoa, couscous, or farro for a more filling meal.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in the oven at 375°F to prevent the halloumi from becoming rubbery.

Nutrition