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



Ingredient Checklist


Instructions Checklist
  • 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.

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

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

Reviews (1)

15 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
After 10 minutes on 425 degrees, the pumpkin seeds burned but the broccoli was not yet cooked. So, I had to remove all the pieces of broccoli from both pans and cook for 10 more minutes in another pan. I had to throw out all the burned pumpkin seeds on both the original pans and clean the burned on pieces on those pans. Then I cooked the pumpkin seeds separately without the oil. Seedshave their own oil so when you add oil to them, they tend to burn. What a ridiculous recipe. I don’t believe this was ever tested in your kitchen. C’mon Martha!