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Cooking in the Country

Sheet Pan Feta with Roasted Veggies

Claire Burns
Posted 12/13/24

When preparing weeknight meals in my home, the easier the better. Double points if there is minimal cleanup!  

I read a New York Times article on a sheet pan baked feta dish, but put my own …

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Cooking in the Country

Sheet Pan Feta with Roasted Veggies

Posted

When preparing weeknight meals in my home, the easier the better. Double points if there is minimal cleanup! 

I read a New York Times article on a sheet pan baked feta dish, but put my own spin on it. In their recipe, they sliced lemons and roasted them over high heat which came out amazing. My recipe substitutes broccolini for asparagus, and I cut back on all the feta. The veggies are seasoned before roasting with cumin and red pepper flakes which adds such a nice depth of flavor. This dish is very balanced, and I love when feta is baked and becomes extra creamy. I also love the versatility! Feel free to clear out any veggies you have in your fridge. 

You will need:

1 bunch asparagus, ends trimmed and cut into inch long pieces

1 pint grape tomatoes, halved (about 2 cups)

1 red or yellow onion peeled and cut into wedges 

1 lemon cut into ½ inch rounds (more lemon for serving if you’d like!)

3 tbsp olive oil 

1 teaspoon cumin

½ teaspoon red pepper flakes

salt/pepper

1 block of feta 

Cooked orzo or your favorite pasta for serving 

Begin by heating your oven to 400 degrees with a rack set in the lower third. On a sheet pan place all of your veggies and lemon slices with olive oil and toss. Add cumin and red pepper flakes and season with salt and pepper and toss again until evenly coated. Nestle in a block of feta into the veggies and roast for 20 minutes, stirring halfway through, but leaving the feta in place. Cook until your asparagus is slightly charred at the tips. Serve over orzo, farro, or mix in with your favorite pasta. I like to add a little bit of fresh lemon juice as well for serving. This dish will be a weeknight staple in your home.

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