When I saw one of my friends and mom blogger Jenise (@atoddlerandatopknot) post this recipe, I knew I had to try it. It looked so good. So naturally, I did. I took the inspiration and created this Sheet-Pan Baked Feta With Broccoli, Tomatoes and Lemon recipe by Yasmin Fahr for the New York Times Cooking.
There’s nothing not to love about this dish. It’s vegetarian, it’s easy and it’s delicious. The lemon flavor really comes through in this dish and the baked feta becomes creamy and tangy, it’s awesome! The recipe called to serve it over orzo, but I didn’t have any on hand, so I served it over couscous.
Here’s the recipe from the New York Times Cooking edited down the way I made it. Click here for the original recipe.
Sheet-Pan Baked Feta With Broccoli, Tomatoes and Lemon
- 2 cups broccoli, stalks trimmed
- 2 cups grape tomatoes, halved
- 1 small red onion, peeled, quartered and cut into 2-inch wedges
- 1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon red-pepper flakes
- Kosher salt and black pepper
- 1 block feta, cut into 4 pieces
- Cooked orzo or couscous, for serving
- Fresh basil
Heat the oven to 400 degrees with a rack set in the lower third.
On a sheet pan, combine the broccoli, tomatoes, onion and lemon slices with the olive oil and toss.
Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated.
Add the feta slices in between the vegetables.
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccoli is charred at the tips and the tomato skins start to blister.
Serve over orzo or couscous.
Drizzle with olive oil and serve with the remaining lemon half for squeezing.
Top with fresh basil.