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Roasted Broccoli with Pumpkin Seeds and Grated Pecorino


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Rate this recipe 4.5/5 (10 Votes)


  • 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


Servings 4
Adapted from


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.


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