Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon¶
 Serves |
 Total Time |
|---|---|
| 4 | 20 minutes |
Ingredients¶
1 bunch broccolini, ends trimmed (or broccoli cut into bite-size pieces)
1 pint (approx. 340 g) grape tomatoes
1 small red onion, cut into 2-inch wedges
1 lemon, halved (½ sliced into thin rounds, ½ left intact for squeezing)
3 Tbsp (38 g) olive oil, plus more for serving
1 tsp ground cumin
½ tsp red-pepper flakes- kosher salt, to taste
- freshly ground black pepper, to taste
2 blocks (6 to 8 oz / 170 to 225 g each) feta
cooked orzo or farro, for serving
½ cup (21 g) chopped fresh basil or cilantro
Cookware¶
1 sheet pan
1 fork
Instructions¶
Step 1¶
Heat the oven to 400 degrees with a rack set in the lower third.
Step 2¶
On a sheet pan, combine the broccolini (ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces), grape tomatoes (halved, about 2 cups), red onion (peeled, quartered and cut into 2-inch wedges), and lemon (cut into thin rounds) with the olive oil and toss.
Step 3¶
Add ground cumin and red-pepper flakes, season with kosher salt and black pepper (to taste), and toss again until evenly coated.
Step 4¶
Nestle the feta (6- to 8-ounce blocks, cut into 1-inch slices) into the vegetables. (It’s OK if they break apart a little.)
Step 5¶
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Step 6¶
Serve over cooked orzo or farro (for serving).
Step 7¶
Drizzle with olive oil (for serving) and serve with the remaining lemon (left intact) for squeezing.
Step 8¶
Top with fresh basil or cilantro (leaves and fine stems, roughly chopped, optional), if using.
Source