We cut up potato, sweet potato, carnival squash, rutabaga, red onion, and Jerusalem artichoke and added a few whole shallots and garlic cloves. The veggies were coated with olive oil, salt, and pepper and roasted covered at 350 for 40 minutes, and then uncovered and mixed with chunks of halloumi for the last 15 minutes.
The jerusalem artichokes were done before some of the other veggies which was great because we got to savor our wonderful new food discovery before eating the veggies all mixed together. The J. artichokes were sweet and had a rich artichoke aftertaste. We definitely want to find more to do with them!
The halloumi melted wonderfully and was the perfect thing to round out the dish with some added creaminess and saltiness. The wild rice was boiled as suggested and served plain alongside the veggies. The combination of root vegetables, halloumi, and earthy rice was very satisfying.