Roasted Broccoli with Pumpkin Seeds and Grated Pecorino

By courtneyepowell

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 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.

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.

Step 3
Divide rice among serving dishes, top with broccoli mixture, and finish with lemon wedges before serving.