Roasted Vegetable Medley with Spelt and Halloumi🥕
This roasted vegetable medley is my go-to veggie side dish for just about any main dish, but it’s an easy main dish for nights when I need something hearty and healthy.
Ingredients
- ¾ cups spelt dried
- 3 oz cauliflower florets
- 3 oz broccoli florets
- 1 zucchini medium, cut in 1" chunks
- 1 parsnip medium, peeled, cut in 1" chunks
- 3 oz Brussels sprouts trimmed and quartered
- 1 onion small, cut into wedges
- 3 oz dandelion greens trimmed and cut into 1" pieces
- ¼ cup olive oil
- 2 tsp kosher salt
- 4 TB lemon juice
- 4 oz halloumi cut into ¼" cubes
Instructions
- Preheat oven to 375℉.
- Cook spelt according to package directions. Drain and set aside.
- In a large bowl, toss the vegetables with the olive oil and salt.
- Spread vegetables on sheet pan lined with aluminum foil or parchment paper.
- Roast vegetables for 20 minutes, stirring halfway through.
- Transfer vegetables to a bowl and let cool slightly.
- Toss vegetables with spelt, lemon juice and halloumi. Serve room temperature.