This colorful one-pan dinner layers crisp-edged broccoli and peppers with artichokes, roasted lemon, and golden bread cubes. Creamy torn burrata, toasted pine nuts, and basil turn the simple roasted vegetables into a satisfying vegetarian meal.
THE RECIPE
Crispy Broccoli, Pepper, and Burrata Sheet Pan Dinner
Prep15 min
Cook45 min
Total60 min
Serves4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C) with a rack positioned in the top third of the oven.
- Toss the broccoli, bell peppers, artichokes, and lemon with 2 tablespoons olive oil, 1½ teaspoons salt, and 1 teaspoon pepper on a rimmed baking sheet.
- Roast, tossing once, until the broccoli and peppers are just tender, 20 to 24 minutes.
- Toss the bread cubes with the remaining 1 tablespoon olive oil and ¼ teaspoon each salt and pepper. Scatter them evenly over the vegetables.
- Return the pan to the oven and roast until the bread is crisp and golden and the vegetables are fork-tender, 14 to 18 minutes more.
- Tear the burrata into bite-size pieces and scatter it over the hot sheet pan. Sprinkle with toasted pine nuts and basil, season to taste, and serve immediately.
Tips and Storage
- Use a soft, airy loaf with a crackly crust; dense bread will not crisp as well.
- A rimmed baking sheet keeps the vegetables safely contained while tossing.
- Add the burrata only after roasting so it stays cool and creamy against the hot vegetables.
- For the best texture, serve immediately; refrigerate leftovers for up to 3 days.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.