Sheet Pan Baked Feta with Broccolini, Tomatoes, and Lemon

Sheet pan baked feta with broccolini tomatoes and lemon is a quick, tasty dinner packed with bold flavor, healthy veggies, and easy clean-up.

Let me tell you about one of my weeknight heroes: sheet pan baked feta with broccolini, tomatoes, and lemon. It’s fast, it’s bright, it’s healthy and—bless—there’s only one pan to wash after. 🙌

I’ve made this dish at least, I don’t know, twenty times? fifty times? I lost count! And it never lets me down. If you’re feeling tired, burnt out on takeout, or just want something good and warm in your belly without a bunch of steps, this one’s for you. It’s kind of like a warm hug from your oven.

The combo of creamy, salty feta with charred broccolini and jammy tomatoes is pure gold. The lemon wakes everything up. And the olive oil? Don’t skip it. That’s what makes the magic happen.

Why Sheet Pan Baked Feta Is the Answer to “What’s for Dinner?”

First, let’s talk time. You can prep this in about 5 minutes. I’m not kidding. You just toss a few things on a tray and let the oven do its thing. This is hands-off cooking, and I love it for that.

Second, cleanup is easy. One tray. One knife. Maybe a fork if you want to get fancy.

Third, it’s so easy to tweak. No broccolini at your store? Use regular broccoli. Or asparagus. Or even zucchini. Don’t like tomatoes? (Okay, wow, but fine 😄) swap them for bell peppers or mushrooms.

And fourth… the flavor. We’re talking crispy edges on the veg, warm melted feta with a soft middle, and that pop of citrus from the lemon. Add some crusty bread to scoop it all up and you’re golden.

What You’ll Need (It’s a Short List)

Here’s what I keep on hand for this:

  • 1 block of feta cheese (go for the real block, not crumbles)
  • 1 bunch of broccolini (or broccoli, or anything green and stem-y)
  • A big handful of cherry or grape tomatoes
  • 1 lemon (zested and sliced)
  • Olive oil (like, a good drizzle)
  • Salt + pepper
  • Optional: red pepper flakes, garlic, herbs (thyme or oregano are awesome)

That’s it. No measuring cups. No stress.

How to Make Sheet Pan Baked Feta with Broccolini, Tomatoes, and Lemon

  1. Turn on your oven. Set it to 425°F (hot = crispy).
  2. Prep your sheet pan. I throw on parchment paper or foil if I’m feeling lazy (aka always).
  3. Toss the veggies. In a bowl or straight on the tray, mix the broccolini and tomatoes with olive oil, salt, and pepper.
  4. Add the feta. Nestle the block right in the middle. Drizzle with more olive oil. Trust me.
  5. Lemon it up. Zest half the lemon right on top. Slice the rest and scatter the slices around the pan.
  6. Roast. Put the whole thing in the oven for 20–25 minutes, until the veggies are tender and a little crispy, and the feta is soft and starting to brown on top.

Boom. Done.

What to Eat It With

You could eat it right off the tray with a fork. I won’t judge. But here are some other ideas:

  • Toss with pasta. Add cooked spaghetti and a splash of pasta water to make it saucy.
  • Scoop it onto toast. Instant fancy lunch.
  • Serve with grains. Quinoa or farro are both great.
  • Top with a fried egg. Trust me. It slaps.

Tips to Make It Even Better

  • Use a smaller sheet pan if your veggies look a bit sparse. You want everything to be snug so it doesn’t dry out.
  • Don’t skimp on oil. This isn’t the time to be shy. Olive oil makes the feta creamy and the broccolini crisp.
  • Want more protein? Add canned chickpeas to the tray. They get crispy and add a nice crunch.
  • Feeling fancy? Add olives or a sprinkle of za’atar or sumac at the end. Gives it a little edge.

Why This Recipe Just Works

There’s a reason this dish keeps showing up in my rotation. It’s the kind of food that feels good to make and eat. It looks pretty (without trying too hard). It fills you up, but not in that heavy, nap-required way.

And it’s flexible. Missing an ingredient? No big deal. Don’t feel like chopping? Skip it. Need to feed more people? Double the recipe. Add another tray. The oven can take it.

Plus—it’s mostly veggies. But you don’t even notice, because they taste so good like this. That’s a win in my book.

Quick Recap: Sheet Pan Baked Feta with Broccolini, Tomatoes, and Lemon

If you’re skimming (hi 👋), here’s what you need to know:

Why You’ll Love It:

  • Fast and easy
  • One pan = no mess
  • Big, bold flavor
  • Good for you

What You Need:

  • Block of feta
  • Broccolini
  • Cherry tomatoes
  • Lemon
  • Olive oil, salt, pepper

What To Do:

  1. Heat oven to 425°F
  2. Toss veggies with oil, salt, and pepper
  3. Add feta and lemon zest + slices
  4. Roast for 20–25 minutes

Ideas for Serving:

  • With pasta
  • On toast
  • With rice or grains
  • As a snack (cold leftovers are 💯)

One More Thing…

You deserve meals that make you feel good, that don’t stress you out, and that actually taste amazing. Sheet pan baked feta with broccolini, tomatoes, and lemon is one of those meals. Keep it simple. Make it yours. And don’t forget—there’s no wrong way to eat this.

Got questions? Want more easy sheet pan meals like this? Just ask. I got you. 💪

Ready to roast?

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