The Best Sheet Pan Butter Beans Recipe For Spring And Summer
Prep Time:
5 minutes
Cook Time:
17 minutes
Servings:
4 Servings
Ingredients
  • 9 ounces halloumi cheese
  • 3 tablespoons olive oil, divided
  • 1 pound asparagus
  • 2 small shallots
  • 1 lemon
  • 1 (28-ounce) can butter beans, drained and rinsed
  • 1 tablespoon minced thyme
  • Salt, to taste
  • Pepper, to taste
Directions
  1. Preheat oven to 400 F.
  2. Slice the halloumi into 8 equal slices
  3. Add 1 tablespoon of olive oil to a frying pan and place over medium heat.
  4. Add the halloumi and brown on both sides, approximately 1 minute per side. Then remove halloumi from pan and set aside.
  5. Trim the woody ends off the asparagus.
  6. Peel and cut the shallots into thin slices.
  7. Use a microplane to zest the lemon. Set the zest aside.
  8. Cut the lemon into thin slices.
  9. Add the asparagus to a parchment lined baking sheet.
  10. Evenly spread the butter beans over the asparagus.
  11. Place the halloumi slices and shallots on top.
  12. Drizzle the 2 remaining tablespoons of olive oil over top.
  13. Sprinkle the thyme over the vegetables and beans and season to taste with salt and pepper.
  14. Bake for 15 minutes or until asparagus is al dente.
  15. Sprinkle lemon zest over top and serve.