Food

Burrata and Broccoli Sheet Pan Dinner

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.)

  1. Sarah G says...

    I definitely want to make this. Can anyone advise as to what type of bread they used? The recipe description is a little vague (“squishy” with a “crackly crust”) and I want to make sure I get the right kind. Maybe a simple Italian loaf?

  2. Caitlin says...

    Some substitution suggestions from a vegan to those who are worried about this not being filling enough or having enough protein….

    Cannellini beans or lentils would be a great addition to this meal on the side. I might switch the cheese out for hummus and drop it on the sheet pan over the veggies. You could also try switching the bread to a whole grain, as that will add more fiber to the meal. Fiber is often what gives that true “full” feeling and white bread is actually quite low in fiber. And FYI, the broccoli already has a good about of both fiber and protein too!

    Anyway, just wanted to let you know, if you want to eat vegan/vegetarian and have some of these concerns, you could address them without animals products!

    • Emma says...

      Great ideas!! As a vegan it’s so hard that every meatless recipe has cheese!

  3. MB says...

    Thank you for highlighting vegetarian recipes; this one looks flavorful and interesting but still easy enough!

  4. sarah says...

    Made it tonight and it was so easy and delicious. This is my favorite kind of meal and you can get infinitely creative with it. Thank you for featuring something so simple, I can’t handle long recipes these days.

  5. Joanna says...

    Delish! Omitting bread from your diet seems like a cardinal sin to this Italian, thanks for a fresh idea!

  6. Marisa says...

    This looks so good! I want to make it vegan-style with Miyoko’s fresh mozzarella. It’s the best vegan cashew cheese ever.

    • Erin Butler says...

      I was thinking the same thing Marisa :))

  7. Claire says...

    This looks good! I like the artichokes in there. Wonder if some olives would also be good? I’m going to give this a try. Thanks!

  8. LV says...

    Making this tonight! Lemme at that cheese

  9. Jenny says...

    Some of these comments are crazy – It’s a recipe suggestion! Lifetime veg here – This sounds like a delightful weeknight or Sunday dinner party dinner. If I were super hungry or wanting to stretch the recipe, I’d pair with a side salad. You will not get fat or be protein-deprived from eating this for a meal or two!

  10. Ru says...

    I love burrata, and the char on roasted broccoli is one of life’s great pleasures! This looks great!! I’m keen to make mozzarella from scratch soon, I guess that would work, too?

    A simple midweek meal we make fairly regularly (non-vegie) is miso-roasted salmon, smacked chilli and sesame cucumber, and brown rice. Proper tasty food, with minimal effort!

    Recipe:
    – Marinate the fish in equal measures miso, mirrin, sugar; roast for 10-15 mins at 180C.

    – Scoop seeds from cucumber; smack with a rolling pin to bruise; mix with 1 tbsp of chinkiang vinegar, and 1 tsp each of sesame seeds, sesame oil, and sugar.

    – Serve!

    Blog post on quick and tasty midweek meals coming soon, at http://www.eatdrinkdad.com

  11. Katie says...

    More like burrata and bread, amirite?

  12. Kristin says...

    This looks delicious, but all that bread is a sadly a no-go for me. Have you all done gluten free meals in the past? Would really love to see some gluten free cooking or baking!

  13. Liza says...

    This sounds so amazing, but I have to say that I don’t think bread and veggies would be enough dinner for our crowd. I need protein to keep me going and a little bit of burrata and a few nuts wouldn’t cut it. This would probably be a great side dish with salmon or chicken or even flank steak. To keep the meal vegetarian I think I would have to eat half the pan myself. I already frequently eat a head of broccoli as a side for dinner.

  14. Rachel says...

    We regularly roast a full sheet pan of veggies: take a bunch of chopped veggies, add olive oil, salt, pepper, optional: dried rosemary, and the secret: smoked paprika. It’ll totally change the way you view roasted veggies.

    • Stella Blackmon says...

      Sounds so delicious, Rachel!

    • sasha says...

      I love smoked paprika too! It sneaks it’s way into a ton of my cooking. Also eat a mountain of roast veg, so so good and easy and healthy too.

    • Claire says...

      Oh yes, ma’am – you are so right! Another smoked paprika fan here. I also make a smoked paprika sauce for oven roasted French fries.

    • Sally K says...

      I’ve made that a couple of times and it is so good! Definitely a keeper.

  15. I love any meal that is essentially “put delicious things together on a baking sheet!” Thank you for spotlighting vegetarian meals this month! I’ve been feeling stuck/uninspired with my cooking, so it’s good to be reminded that when you approach meals with less of a recipe mindset and more of an… approach, let’s say, creativity is sparked!

  16. Alina says...

    Have her book and love her recipes but somehow both red peppers and basil in February – okay, at the very end of February – don’t appeal to me at all. Eating seasonally isn’t just a trend or snobbery. It’s common sense.

    • sasha says...

      I like to eat seasonally too, but I live in the far north and if I truly wanted to be seasonal, it would get a little sad by February. The only *fresh* local ingredients would be whatever got picked last September and is still good. Or dairy or meat, but I’m vegan. So lentils. As much as I love local grown lentils and potatoes, I won’t turn down some California grown red peppers in mid winter.

  17. shannon says...

    Alternate recipe title: Wintertime Panzanella.

    • Joanna Goddard says...

      yes!

  18. Laura C. says...

    I’ll skip the artichokes since I don’t like them, but this sounds both delicious and easy-cooking! I should try!

  19. Yes, please.

  20. Sandra says...

    This looks SOOOOO good! Thank you!

  21. What a clever combination of ingredients! I am going to try this.

  22. Carrie says...

    Sounds amazing and so easy!!