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Roasted Broccoli with Pumpkin Seeds and Grated Pecorino

A bed of brown rice turns this broccoli dish into a filling meal.

  • prep: 10 mins
    total time: 35 mins
  • servings: 4
Photography: Romulo Yanes

Ingredients

  • 2 pounds broccoli, stems peeled and sliced, florets cut into 1/2-inch-thick slices
  • 1/3 cup raw hulled pumpkin seeds
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely grated Pecorino Romano cheese
  • 2 cups cooked short-grain brown rice
  • Lemon wedges, for serving

Directions

  1. Step 1

    Preheat oven to 425 degrees. Arrange broccoli and pumpkin seeds in single layers on 2 rimmed baking sheets. Drizzle with olive oil and season with salt and pepper. Toss to coat.

  2. Step 2

    Roast, rotating pans once, until golden in spots and just tender, about 20 minutes. Let cool slightly on baking sheets, then sprinkle with cheese.

  3. Step 3

    Divide rice among serving dishes, top with broccoli mixture, and finish with lemon wedges before serving.