Sheet-Pan Roasted Broccolini with Tomatoes, Feta and Lemon

Adapted from Yasmin Fahr, NYT Cooking

• 1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

• 1 pint grape tomatoes, halved (about 2 cups)

• 1 small red onion, peeled, quartered and cut into 2-inch wedges

• 1 leek, white and light green parts finely chopped

• 1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving

• 3 Tbsp olive oil, plus more for serving

• ½ tsp ground cumin

• ½ tsp red-pepper flakes

• ½ tsp Cayenne pepper

• Kosher salt and black pepper

• 4 oz fresh feta, crumbled

• 1 can chick peas, drained and rinsed

Heat the oven to 425 with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion, leek, lemon slices and chick peas with the olive oil and toss. Add cumin, cayenne and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Crumble feta over the top.

Roast 15 to 20 minutes until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.