For a broccoli side dish that’s all grown up, embrace this brassica's best qualities, like its grassy, earthy sweetness, via the flavor-concentrating powers of a hot oven. Place a crown on the finished florets in the form of briny chunks of feta cheese and a bold blend of sesame, poppy, and sunflower seeds along with cumin.

Martha Stewart Living, October 2019


Credit: Yuki Sugiura

Recipe Summary

20 mins
55 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°. Toast sesame seeds in a small dry skillet over medium heat, swirling occasionally, until beginning to brown, about 2 minutes. Transfer to a bowl. Add cumin, poppy, and sunflower seeds to skillet and cook, swirling occasionally, until cumin seeds are fragrant, about 2 minutes. Transfer to bowl with sesame seeds; season with salt and 1/2 teaspoon coriander.

  • Toss broccoli with oil and remaining 2 teaspoons coriander; season with salt and pepper. Spread in a single layer on a baking sheet and roast, flipping once, until charred in spots and tender but not mushy, about 20 minutes. Let cool 15 minutes. Toss with feta brine.

  • Arrange broccoli and feta on a platter.  Sprinkle evenly with turmeric and drizzle generously with oil. Top with toasted seeds and serve warm or at room temperature.