Roasted Broccoli With Pumpkin Seeds And Grated Pecorino Recipes

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ROASTED BROCCOLI



Roasted Broccoli image

If you haven't tried roasted broccoli, you're missing out. The nutty, caramelized flavor and the hands-off cooking technique will win over any non-broccoli-lovers.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 4

2 pounds broccoli
3 tablespoons olive oil
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Using a vegetable peeler, peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces.
  • In a large bowl, toss florets and stems with olive oil, salt, and pepper.
  • Spread in a single layer on a rimmed baking sheet; roast, turning broccoli halfway through, until tender, about 15 minutes.

ROASTED BROCCOLI WITH GRATED MANCHEGO



Roasted Broccoli with Grated Manchego image

Grated Manchego makes a tasty topping for this roasted broccoli dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Number Of Ingredients 7

2 large heads broccoli (about 2 pounds total)
4 cloves garlic, peeled and smashed
2 tablespoons olive oil
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt
1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)
1 ounce Manchego cheese, finely grated (1/3 cup)

Steps:

  • Preheat oven to 450 degrees. Trim 1 inch from end of broccoli stalks. Cut off florets, and separate into large pieces. Using a vegetable peeler or paring knife, peel the outer layer of stalks; thinly slice crosswise.
  • Divide broccoli (both stalks and florets), garlic, oil, and red-pepper flakes between two large rimmed baking sheets; season with salt. Roast until broccoli is crisp-tender and beginning to brown, 20 to 25 minutes, rotating sheets from top to bottom and tossing broccoli once halfway through.
  • Remove from oven. Sprinkle broccoli with lemon juice; toss to coat. Serve, topped with Manchego.

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

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

ROASTED BROCCOLI WITH SEEDS AND FETA



Roasted Broccoli with Seeds and Feta image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 10

1 tablespoon sesame seeds
1/2 teaspoon cumin seeds
1 teaspoon poppy seeds
2 tablespoons sunflower seeds
Kosher salt and freshly ground pepper
2 1/2 teaspoons ground coriander
1 head broccoli (about 1 1/2 pounds), head cut into long florets, stems peeled and cut into 1/4-inch slices
1/4 cup extra-virgin olive oil, plus more for drizzling
4 ounces feta, plus 1 tablespoon brine (or white wine)
1/4 teaspoon ground turmeric

Steps:

  • 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.

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