Best 2 Roasted Broccoli With Pumpkin Seeds And Grated Pecorino Recipes

**Roasted Broccoli with Pumpkin Seeds and Grated Pecorino: A Symphony of Flavors**

This delectable dish of roasted broccoli florets, toasted pumpkin seeds, and grated Pecorino cheese is a delightful blend of textures and flavors. The broccoli, roasted to perfection, retains a slight crunch while developing a caramelized sweetness. The pumpkin seeds add a nutty crunch and a boost of healthy fats, while the sharp and salty Pecorino cheese provides a savory contrast. Together, these ingredients create a symphony of flavors that will tantalize your taste buds. This recipe is not only simple to prepare but also incredibly versatile. Serve it as a healthy side dish, a vegetarian main course, or even as a topping for salads or pasta. You can also experiment with different seasonings and herbs to create variations that suit your palate.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Tips:

Choose fresh, vibrant broccoli florets for the best flavor and texture.
Cut the broccoli into uniform-sized florets to ensure even cooking.
Toss the broccoli in olive oil, salt, and pepper before roasting to enhance its flavor.
Roast the broccoli at a high temperature to caramelize the florets and create a slightly crispy exterior.
Add roasted pumpkin seeds and grated Pecorino cheese just before serving for an extra layer of flavor and texture.

Conclusion:

This roasted broccoli recipe is a simple yet flavorful side dish that can be enjoyed as part of a healthy meal. The combination of roasted broccoli, pumpkin seeds, and grated Pecorino cheese creates a delicious and nutritious dish that is sure to please everyone at the table. Whether you're looking for a quick and easy weeknight side dish or a healthy addition to your next potluck, this roasted broccoli recipe is a great option. With its simple ingredients and delicious flavor, this dish is sure to become a family favorite.