Roasted Broccoli with Pumpkin Seeds and Grated Pecorino
Ingredients
- 2 pounds broccoli, stems peeled and sliced, florets cut into ½-inch-thick slices
- ⅓ 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
Instructions
Roasted Broccoli with Pumpkin Seeds and Grated Pecorino serves 4 original recipe by Martha Stewart.
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