halloumi and fall vegetable roast

I realize, after 18 years as a part of it, that the rules of the food internet in the week before the American cooking superbowl we call Thanksgiving dictate that everything should relate back toturkey,stuffing, orpie. But friends, we have that abundantly covered in thearchives, and thenewsletter. So let me tell you what I’ve been making a lot lately to feed myself what I crave, and that is sheet pans of mixed vegetables roasted until almost charred, finished with a balsamic vinaigrette, and studded with heavenly, salty, crispy pillows of halloumi. Halloumi is a semi-hard, brined, salty cheese from Cyprus with a squeaky, slightly rubbery texture (when cool) and a pillowy soft texture (when warm) with crisp edges if grilled, fried, or roasted. I adore it. But, to me, the wonder of halloumi is when it’s warm, so when I see it grilled and then put into a salad that will be chilled or even at room temperature, returning it to its squeaky and less magical state, I find it a little disappointing, but I keep it to myself. Well, most of the time. Whose idea was it to give me a place to mouth off, anyway? This sheet pan method, in which the vegetables are crowded and warm, doused in a vinaigrette, keeps the halloumi tender until it reaches your plate. I’ve got a summer version of this inSmitten Kitchen Every Day, Halloumi Roast with Eggplant, Zucchini and Tomatoes, that you shouldn’t miss. And this is the long overdue fall/winter edition. I’ve been making it with sweet potatoes, cauliflower, and brussels sprouts, but other hearty vegetables work great here too, even cabbage or broccoli florets. Make it with whatever you’ve got that sounds good (or needs to go), but make it for you, and soon, before we get too busy feeding everyone else. It’s here!The special audiobook edition of Smitten Kitchen Keepers,Smitten Kitchen Keepers: A Kitchen Counter Conversationpublished last week. Read by me, I hope it feels exactly like you’ve pulled up a chair and we’re hanging out in the kitchen together.Bonus recipe:When you purchase the audiobook, you will receive a signed holiday card from me, perfect to give as a gift, with a bonus recipe. To receive your card, complete the form with your purchase order numberright here. 6 months ago:Grilled Feta with Asparagus Chimichurri1 year ago:Olive Oil Brownies2 years ago:Green Angel Hair with Garlic Butter3 years ago:Cranberry Pecan Bread4 years ago:Potato and Leek Gratin5 years ago:Perfect Apple Tarte Tatin6 years ago:Roberta’s Roasted Garlic Caesar Salad7 years ago:Endive Salad with Toasted Breadcrumbs8 years ago:Roasted Cauliflower with Pumpkin Seeds and Brown ButterandApple Strudel9 years ago:Oven FriesandChocolate Peanut and Pretzel Brittle10 years ago:Squash Toasts with Ricotta and Cider Vinegar11 years ago:Spinach and Egg Pizzettes12 years ago:Apple Cider Caramels13 years ago:Homesick Texan Carnitas14 years ago:Spicy Squash Salad with Lentils and Goat CheeseandBuckeyes15 years ago:Baked Chicken MeatballsandSalted Brown Butter Crispy Treats16 years ago:Cabbage and Mushroom GaletteandPeanut Butter Crispy Bars17 years ago:Cranberry Caramel and Almond TartandChicken with 40 Cloves of Garlic18 years ago:Not Your Mama’s Coleslaw