Halloumi and Fall Vegetable Roast

• servings: 2 servings
• total time: 50 minutes

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, in 1-inch chunks

1 pound brussels sprouts, trimmed, halved

1 tablespoon honey or maple syrup

3 tablespoons balsamic vinegar

One 8-ounce (225-gram) block halloumi, in 1-inch cubes