Roasted Broccoli With Pumpkin Seeds And Grated Pecorino Recipes

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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 PUMPKIN SEEDS AND GRATED PECORINO



Roasted Broccoli with Pumpkin Seeds and Grated Pecorino image

A bed of brown rice turns this broccoli dish into a filling meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 7

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

Steps:

  • 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.
  • Roast, rotating pans once, until golden in spots and just tender, about 20 minutes. Let cool slightly on baking sheets, then sprinkle with cheese.
  • Divide rice among serving dishes, top with broccoli mixture, and finish with lemon wedges before serving.

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