Burrata and Broccoli Sheet Pan Dinner

What are your go-to weeknight dinners? To conclude our month of vegetarian meals, we’re sharing a delicious contender for your list: this sheet pan dinner with broccoli, bell peppers, artichokes and burrata from Lindsay Maitland Hunt’s new cookbook, Healthyish. Here’s how to whip it up…

Burrata and Broccoli Sheet Pan Dinner
From Lindsay Maitland Hunt’s Healthyish

For this recipe, you’re looking for a squishy loaf of bread that has a crackly crust. Anything too fancy or dense will not crisp up or brown nicely. And, it’s key that your baking sheet is rimmed, otherwise everything might slide off into the oven.

Burrata and Broccoli Sheet Pan Dinner
Serves 4

You’ll need:

1 1/2 lbs broccoli florets, from 2 generous broccoli heads (about 9 cups)
2 large bell peppers, seeded and sliced 1/2-inch thick
1 can quartered artichoke hearts, drained
1 lemon, sliced
3 tbsp olive oil
Kosher salt and freshly ground black pepper
8 oz soft French bread, cut into 1-inch cubes
8 oz burrata or fresh mozzarella cheese
1/4 cup pine nuts, toasted
1/2 cup fresh basil leaves, torn if large

Preheat your oven to 425F, with a rack positioned in the top of the oven.

Toss the broccoli, bell peppers, artichokes, lemon, 2 tablespoons of the oil, 1 1/2 teaspoons salt and 1 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the broccoli and peppers are just tender, about 20 to 24 minutes.

Toss the bread with the remaining tablespoon of oil and 1/4 teaspoon each of salt and pepper.

Scatter the bread cubes evenly over the vegetables. Return the baking sheet to the oven and roast until the bread cubes are golden brown and crispy on the outside and the vegetables are fork-tender, about 14 to 18 minutes more.

Using your hands, shred the burrata into bite-size pieces and scatter over the baking sheet. Sprinkle the pine nuts and basil over the top and season with additional salt and pepper, if you like.

Serve immediately.

Thanks so much, Lindsay. Your new cookbook is awesome.

P.S. More recipes, including the best meal to make with leftover rice and pan-fried butter beans and greens.

(Recipe excerpted from Healthyish, by Lindsay Maitland Hunt. Published by Abrams. Photo by Linda Pugliese. This series is edited by Stella Blackmon.)