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Olive oil and spice-coated vegetables roasted to perfection are paired with creamy feta cheese for this delicious one pan recipe. Lemon, red onion and cherry tomatoes add even more tang to this delicious sheet pan baked feta with broccolini. 

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It is sure to be your new family favorite!

This simple one pan vegetarian recipe is also keto friendly. If you’re looking to add more substance to your meal, this sheet pan baked feta and vegetables pairs well with cooked orzo or brown rice. 

What Goes with Feta?

A simple answer is vegetables! Honestly, mixing in feta with vegetables makes consuming more veggies less bland! Feta’s creamy texture and slightly tangy flavor are the perfect pairings for various fruits and vegetables. 

Sheet pan baked feta has become a popular dish, with many people substituting this basic recipe their favorite vegetables, or switching up spices. However, here is a list of vegetables (and tomatoes– I know they are a fruit!) I used for this recipe and why.

Yellow Bell Pepper

I love cooking with bell peppers. Give me red, orange, and yellow peppers and I’ll eat them raw or integrate them into various recipes.

In this sheet pan baked feta with broccolini, I added thinly sliced bell peppers– the same way I would slice them for fajitas and tacos.  

Red Onion

Alongside the fresh and sweet yellow pepper, I chopped up some red onion into long, thin slices. You could use yellow onion, however the red onion offers that deep purple color that will really make your sheet pan baked feta and broccolini, pepper and cherry tomatoes stand out. 

Cherry Tomatoes

If you’ve been following along with recipes on the blog here, you may remember reading a few times I’ve raved about Sunset honey bomb cherry tomatoes.

Honestly, they are just the best flavored cherry tomatoes with so much sweet and tangy flavor. I chopped these in half for this recipe, however you could certainly just bake them whole, and they will burst open in the oven anyway! 

This is a great option to cut down prep time.

Chopped Broccolini (Or Broccoli)

While broccolini looks more elevated for this recipe with its long thin stalks, you can also just use good ole’ broccoli. I personally favor the florets over the stalks, and therefore chop the stalk to be closer to the floret. 

You’ll notice in my recipe images that I used broccoli when making today’s batch of baked feta. While broccolini is my first choice, I had broccoli on hand and needed to use it up! Feel free to use them interchangeably for this recipe.

What is the Difference Between Broccolini and Broccoli?

Are you wondering what the difference is between broccolini and broccoli?

Despite how incredibly similar they are, broccolini is actually more sophisticated in my opinion. They have thinner, longer stalks that are a bit sweeter than traditional broccoli. Their florets are also not as compact as broccoli and offer a softer texture. 

When it comes to nutritional differences, broccolini takes the cake.

You might not have known there was an even higher nutrient rich version of broccoli, but broccolini has almost four times more vitamin A than traditional broccoli. Broccolini also has a bit more phosphorus, manganese and calcium with are all vital for good bone health.

So, if you are trying to decided between broccolini or broccoli, I’d definitely vote broccolini.

But if you can’t find it in the grocery store, it’s priced incredibly high, or you simply already have broccoli in your refrigerator– by all means, use the broccoli! This recipe is still packed full with nutrients! 

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

Recipe Ingredients

• 1 Bunch broccolini (ends trimmed), or broccoli (stalks cut close to florets)
• 1 Yellow bell pepper (thinly sliced)
• 1 Cup cherry tomatoes (halved or left whole)
• ½ Large red onion (sliced into thin crescents) 
• 1 Lemon (½ cut into thin rounds for the sheet pan, and the remaining ½ for pressing juice) 
• 5 Tbsp. olive oil (or more depending on preference)
• 1 Tsp. ground cumin
• ½ Tsp. red-pepper flakes
• 1 Tsp. Pink Himalayan salt
• 2 8 oz. blocks of feta

Sheet Pan Baked Feta With Broccolini Directions

Step 1.
Heat the oven to 400 degrees and line a sheet pan with aluminum foil (if desired). Set aside.

Step 2.
Prep all your vegetables. Wash and trim ends of broccolini, or cut broccoli stalks close to florets, halve cherry tomatoes, thinly slice yellow bell peppers, and red onion, and slice thin rounds of ½ lemon.

Step 3.
In a large bowl, combine the prepped broccolini (or broccoli), bell peppers, tomatoes, onion and lemon slices with the olive oil and toss to fully coat. Add the cumin and red-pepper flakes and toss again until evenly coated.

Step 4.
Pour coated vegetables onto the foil lined sheet pan and spread out evenly. Break the feta blocks in half and nestle them into the vegetables on the tray, evenly distributing them.

Step 5.
Drizzle a little more olive oil and gently squeeze the other half of the lemon over top (as much as desired). Then pinch and sprinkle pink Himalayan salt over the top.

Step 6.
Roast in the oven for roughly 20 minutes, checking at 10 minutes to see if the vegetables need to be stirred. Once pulled from the oven, feel free to break up the creamy feta and mix in with the vegetables. Serve over orzo or rice if desired.

Why Is My Feta Not Melting?

If you’re unfamiliar with feta, you might think it will behave like most other cheeses and melt when heated. However, feta has a high moisture and acid content.

This makes it perfect for all that added creamy goodness. But prevents it from melting fully like most cheeses.

This is completely normal for this recipe and adds to the texture of the dish!

Prepping Ahead and Leftovers

I love that sheet pan baked feta and broccolini is such an easy and healthy meal to cook up on a busy weeknight. You can even make the process more seamless if you prep your vegetables ahead of time. 

Slice up those cherry tomatoes, peppers, onions, and broccolini or broccoli the day before, and place in an airtight container in the refrigerator. It’s so easy to pull out later and mix in the olive oil, spices and lemon, throw on a sheet pan and bake for 20 minutes. 

Any cooked leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Just note that once reheated, the vegetables will become more soft and tender. The best part is that the feta, when reheated again, will be even creamier. 

Add another fresh squeeze of lemon and sprinkle of pink himalayan salt to liven up leftover sheet pan baked feta and broccolini. 

You’ll Also Enjoy…

I really hope you enjoyed this recipe! What vegetables and spices do you like to use for your sheet pan baked feta?

If you’re looking for more quick and healthy recipes, check out these next!

• Fresh Mango Pico De Gallo Recipe
• Tomato Cucumber Quinoa Salad
• Simple Thai Turkey Salad w. Peanut Lime Sauce

You can also visit my recipe archives here.

Thanks for stopping by the blog today!

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– Sarah