Preheat the oven to 425F. Cut the sweet potatoes in half, lengthwise. Lay face side up on the tray and drizzle with some olive oil and salt. Roast for 15 minutes. Remove pan from oven and add sliced halloumi, cut radicchio, and chickpeas. Drizzle with more olive oil and sprinkle red pepper flakes and salt on top. Return to the oven and roast until the potatoes are tender (about 15-18 min). Broil for the last 2 minutes so the halloumi gets nice and brown.
Remove from the oven and drizzle with honey and balsamic vinegar. Garnish with parsley and flaky sea salt.
ALTERNATIVE BEAN PAIRING: White beans
Adapted from Peter Som
Preheat the oven to 400F. On a sheet pan or in a rimmed baking dish, add the broccoli, tomatoes, onion, chickpeas, and half the lemon slices. Drizzle with the olive oil and mix. Add the cumin and red-pepper flakes. Season with salt and pepper and mix so that the oil and spices coat the ingredients. Tuck the feta slices into the vegetable mixture. Roast for ~20 minutes, stirring half way through without moving the feta. The broccoli should be nice and charred, tomatoes blistering, chickpeas a bit crunchy, and the feta browned. You can broil the dish for the last few minutes to get some added crispiness. Adjust timing as you see fit.
Serve over orzo or a grain of your choice and top with the remaining lemon and herbs, if using.
Inspired by The New York Times
Preheat the oven to 400F. Line chopped sweet potatoes, broccoli, mushrooms, beans, and onion on a baking sheet. Drizzle with 2 tablespoons of olive oil. Roast for 35-40 minutes until the potatoes are soft and all the vegetables are cooked. Remove from the oven. Add remaining olive oil, za'atar, and balsamic vinegar, if using. Mix all together and serve right away.Inspired by Sharon Palmer.
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