Best Roasted Broccoli With Pumpkin Seeds And Grated Pecorino Recipes

ROASTED BROCCOLI WITH PUMPKIN SEEDS AND GRATED PECORINO

Roasted Broccoli with Pumpkin Seeds and Grated Pecorino image

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

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 35m

Number Of Ingredients 7

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

Steps:

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.

ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI

Roasted Pumpkin with Root Vegetables and Broccoli image

This is a great and hearty seasonal vegetable dish which can be used as a side dish or as an entire meal. The blend of seasoning adds a little spice and sweet. I came up with this recipe on a Sunday evening when I had 1 unused sweet potato, 1 unused redskin potato, and unused leftover pumpkin from the pumpkin butter recipe I found here on Allrecipes, which is great by the way. This recipe would make a great side dish for Thanksgiving.

Provided by KSchirm13

Categories Side Dish Vegetables Sweet Potatoes

Time 55m

Yield 5

Number Of Ingredients 15

Ingredients

non-stick cooking spray
1 pound fresh pumpkin, peeled and cut into 1-inch chunks
1 head broccoli, cut into small pieces
1 red beet, peeled and cut into 1-inch chunks
1 sweet onion, chopped
1 sweet potato, cut into 1-inch chunks
1 red potato, cut into 1-inch chunks
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon minced garlic, or more to taste
2 teaspoons ground black pepper
1 teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon sea salt

Steps:

Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
Bake in preheated oven until all vegetables are tender, about 35 minutes.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 36.2 g, Fat 8.7 g, Fiber 5.3 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 246.2 mg, Sugar 14.9 g