Featuring Fresh Veggies from Silverlake Farms and Honey from 2 Neighbors Apiary!
Recipe from Smitten Kitchen
Ingredients:
4 tablespoons olive oil, plus for pans
2 garlic cloves, minced
2 teaspoons fresh thyme leaves, chopped
2 teaspoons kosher salt
Many grinds of black pepper
1/2 teaspoon red pepper flakes, or to taste
1 pound cauliflower, cut into 1-2-inch florets
1 pound sweet potatoes or carrots, in 1-inch chunks
1 pound brussels sprouts, trimmed, halved
1 tablespoon honey or maple syrup
3 tablespoons balsamic vinegar
One 8-ounce block halloumi, in 1-inch cubes (or substitute feta)
Directions:
Heat your oven to 450°F. Coat one half-sheet or two quarter-sheet baking sheets lightly with olive oil.In a large bowl, combine 4 tablespoons olive oil, garlic, thyme, salt, black and red pepper. Add vegetables and halloumi to marinade, stirring to evenly coat.
Spread mixture out on the roasting tray(s) in as even as a layer as possible, and roast for 20 to 30 minutes on the first side, until browned underneath, then flip and roast for 10 to 15 minutes more on the second, until the vegetables and halloumi are browned in spots and tender. While it roasts, whisk together balsamic and honey. As soon as the sheet pan leaves the oven, drizzle the balsamic and honey mixture over the vegetables. It should sizzle and the heat will soften some of the vinegar’s bite. Scoop onto plates and eat right away.
If using Feta in place of Halloumi, sprinkle feta after veggies are done roasting.
Coming Up in Chatham Borough:
11/14 - Last Day for the Farmers' Market!
11/12 & 11/19 - Holiday Wearable Art Workshops at the Library
