I made this bowl on a Tuesday when I had half a bag of Brussels sprouts threatening to go bad and a block of halloumi I’d bought on a whim. Threw together a quick maple Dijon glaze, spread everything on a pan, and 20 minutes later had something I’ve made probably six times since. That’s how this recipe started.
The thing about halloumi is it holds its shape under high heat in a way most cheeses can’t. It gets this golden, slightly chewy exterior — almost squeaky — while the inside stays soft. Roasted alongside Brussels sprouts, which go jammy and caramelized at their cut edges, the two together hit a really satisfying sweet-savory note. I use a light maple Dijon glaze to tie it together. Nothing fussy. It works.
A good toaster oven sheet pan makes a big difference here — you want one that fits your oven snugly so the vegetables actually roast rather than steam. If your pan is warped or too small, things get crowded and soggy fast. I also find that a reliable toaster oven with a true roast setting (not just “bake”) gives you much better browning on a recipe like this.
The whole bowl comes together around a base of warm farro, which is chewy and nutty and holds up to the tahini drizzle without turning to mush. Toasted walnuts for crunch. A little parsley at the end. It’s a complete meal, vegetarian and genuinely filling — and the toaster oven does almost all the work.
Toaster Oven Crispy Maple Dijon Roasted Brussels Sprouts and Halloumi Grain Bowls with Toasted Walnuts
Caramelized Brussels sprouts and golden halloumi roasted together in a sweet-savory maple Dijon glaze, served over warm farro with toasted walnuts. Ready in 30 minutes and honestly better than anything I've ordered at a grain bowl place.
Ingredients
For the roasted Brussels and halloumi
For the bowls
Quick lemon tahini drizzle
Instructions
Prep
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Preheat your toaster oven to 425°F on the bake or roast setting. If yours runs cool (mine definitely does), give it a full 10 minutes to come up to temp.
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In a large bowl, whisk together the olive oil, maple syrup, Dijon, apple cider vinegar, garlic powder, red pepper flakes, salt, and pepper. Add the halved Brussels sprouts and toss well so every cut side gets coated. Then add the halloumi cubes and toss again — gently, so the cubes stay together.
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Make the tahini drizzle: whisk tahini, lemon juice, warm water, garlic, and salt until smooth. It'll seize up and look weird at first — keep whisking. Add another splash of water if it's too thick to drizzle. Set aside.
Roast
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Spread the Brussels sprouts cut-side down on a toaster oven sheet pan in a single layer. Tuck the halloumi cubes in among them — don't pile everything on top of each other or nothing will crisp.
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Roast at 425°F for 18-22 minutes. At the 12-minute mark, flip the Brussels and halloumi with a spatula. The halloumi should be golden and a little chewy; the sprouts should have dark, caramelized cut sides. If your toaster oven has a broil function, hit it for 2 minutes at the end. Makes a real difference.
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While that's happening, toast the walnuts. You can do it right in a dry skillet on the stovetop for 3-4 minutes, shaking often, until fragrant. Don't walk away — they burn fast.
Assemble
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Divide the warm farro between four bowls. Top with the roasted Brussels and halloumi. Scatter toasted walnuts and dried cranberries over each bowl. Drizzle the tahini sauce generously — don't be shy with it — and finish with fresh parsley. Eat right away while the halloumi is still warm.
Notes
Halloumi goes rubbery if it sits too long after roasting, so try to get everyone to the table fast. If you can't find farro, cooked quinoa or brown rice work fine here. The tahini drizzle keeps in the fridge for up to a week — it's great on pretty much everything. Leftovers are still decent the next day, though the halloumi will firm up; a quick 3-minute reheat in the toaster oven (350°F) helps. You can skip the cranberries if you're not into sweet-savory combos, but they add a nice pop.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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