Cook This: Sheet Pan Baked Feta
A couple weeks ago, Eddie sent me a link to this recipe from the New York Times Cooking site, and it immediately called our attention for the combination of flavors. I made it that night, and since then, we’ve had it another 3 times – totaling four times in three weeks! Honestly, it’s THAT good.
The first time we had it we made it exactly like in the recipe, served over orzo for a complete meal. Twice we have had it as a side with some steaks, and once I doubled the broccolini and we just had it as a light dinner. It’s got all these delicious summer flavors, and since it’s a sheet pan meal, it makes for easy cleanup. It also makes for good leftovers – just heat it up in the oven (we use a toaster oven because it’s easier).
It’s a great dish for when you have company or when you have to take a side dish somewhere – you can prep it beforehand and just toss it in the oven 25 minutes before it’s time to eat (it’s best to eat the feta right out of the oven or it does get a little chewy as it cools). Plus, it’s so colorful – it looks beautiful!
Ingredients
- 1 bunch broccolini (or broccoli), ends trimmed, thick stalk split lengthwise
- 1 pint 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 for serving
- 3 tbsp olive oil, plus more for serving
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- Kosher salt & black pepper, to taste
- 2 (6- to 8- oz) blocks feta, cut into 1-inch slices
- Cooked orzo, for serving
- 1/2 cup fresh basil or cilantro leaves, roughly chopped (optional)
Directions
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, 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. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)
- Roast for approximately 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.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
xoxo
