Sheet Pan Roasted Root Vegetables with Halloumi

1.Preheat your oven to 200°C (400°F). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2.In a large bowl, combine the cubed sweet potato, carrots, parsnips, and red onion wedges.

3.Drizzle the vegetables with 3 tablespoons of olive oil. Sprinkle with dried thyme, smoked paprika, kosher salt, and black pepper. Toss thoroughly until all vegetables are evenly coated.

4.Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to promote proper roasting and caramelization.

5.Roast the vegetables for 20 minutes.

6.While the vegetables roast, prepare the halloumi. Toss the sliced halloumi pieces lightly with 1 tablespoon of olive oil.

7.After the initial 20 minutes of roasting, remove the sheet pan from the oven. Gently push the vegetables to one side of the pan, creating space.

8.Arrange the oiled halloumi slices in a single layer on the empty space of the baking sheet.

9.Return the sheet pan to the oven and roast for another 15 to 20 minutes, or until the root vegetables are tender and slightly caramelized, and the halloumi is golden brown and slightly crispy on the edges.

10.Remove from the oven. Drizzle the entire contents of the pan (vegetables and cheese) with fresh lemon juice and sprinkle generously with chopped fresh parsley before serving immediately.