Name: Sheet Pan Baked Feta with Baby Broccoli, Tomatoes, and Lemon
Prep time: 15 min
Cook time: 20 min 15 s
Total time: 35 min 15 s
Yield: 4
Cuisine: American
Ingredients: 8 oz. Baby Broccoli, trimmed of leaves; 2 c. grape tomatoes, halved; 1 small red onion, cut into wedges, that are halved; 1/2 lemon, cut into thin rounds; 3 tablespoons olive oil; 1 teaspoon ground cumin; 1/4 t. red pepper flakes; 1/2 teaspoon dried oregano; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 8 oz. block of feta cheese, halved horizontally, and then quartered; Cooked orzo, for serving; 1/4 c. torn fresh basil leaves, for garnish

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Sheet Pan Baked Feta with Baby Broccoli, Tomatoes and Lemon is an easy weeknight meal, that also just happens to be a Sheet Pan Dinner. Sheet Pan Meals are terribly convenient, and super non-intimidating. A Sheet Pan recipe means you can throw all your ingredients onto a baking sheet, throw them in the oven, and dinner will emerge. That’s pretty close to magic, right there!

Plated: Sheet Pan Baked Feta with Baby Broccoli, Tomatoes, and Lemon.

Here it is, all plated up: Sheet Pan Baked Feta with Baby Broccoli, Tomatoes, and Lemon, served on Orzo.

Sheet Pan Meals Are So Easy!

I love the ease of a sheet pan meal! Once you’ve prepped the ingredients, everything gets assembled on one sheet pan, and then you allow the oven to do the rest of the work. (That’s why I like frying bacon in my oven, also. Put it in, take it out. Done.) It’s easy to see why they’re so popular.

But it can be tricky doing a Sheet Pan Meal*well*. It’s important to choose vegetables that will require approximately the same amount of cooking time. The second time I tried this recipe, I added in some mushrooms to the original recipe. I was disappointed with my result. I’m pretty sure to have gotten the results I wanted, I would have needed to roast the mushrooms by themselves a bit first, and then add in the other ingredients. I wanted my mushrooms crispier like they were in this recipe for Oven Baked Risotto with Crispy Mushrooms. Live and learn!

Ready to go in the oven! Look closely, and you can see that I tried using mushrooms in this batch. (I decided I liked it better without mushrooms, because they didn’t crisp like I hoped they might. Probably because they needed to roast a bit longer than the other vegetables on my tray. But you never know till you try!

For Sheet Pan Baked Feta, You Need a Block of Feta

I use feta cheese quite often when I cook. For example, I love it in my Shamefully Easy and Delicious Coleslaw. (That’s a recipe you don’t want to miss!) But I was intrigued when I saw a recipe for roasted feta in the New York Times.

Most often, when I’ve used feta in the past, I’ve bought it already crumbled. So I had to look in the cheese case for a block of feta. It really wasn’t too hard to find, and if your store has a reasonably well stocked cheese selection, you won’t have a problem, either. Feta cheese is made from sheep’s milk, just in case that helps you in your search.

Feta is a soft, slightly dry, tangy, salty cheese. It’s salty, because it’s been brined. When you buy it in a block, and roast it, it *almost* becomes creamy. It definitely softens, and becomes creamier than just regular feta. And that softened feta makes the roasted baby broccoli, tomatoes, lemons and sweet purple onions just luscious!

Since feta is a Greek cheese, I thought using oregano, an herb that is also common in Greek cuisine, along with roasted lemon and olive oil, would go nicely. And it did!

A close up of the roasted veggies, out of the oven, having been garnished with the basil.

A close up of the roasted veggies, the red onions and the lemon, out of the oven, having been garnished with the basil.

What is Orzo, and What Could I Substitute for It?

Orzo is a pasta that is rice shaped, and it cooks in a flash. It was delicious served underneath this sheet pan of roasted veggies and feta. But the first night I tried the recipe, I served it with angel hair pasta, and I enjoyed that even more than the orzo. You could use any type of spaghetti noodle. Farro would be delicious as well. It’s an ancient grain with a nutty flavor, that I think you’d enjoy.

Please, pin this on Pinterest so you know where to find it when you’re ready to try it.

Yield: 4 servings