Roasted Broccoli With Seeds And Feta Recipes

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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.

ROASTED BROCCOLI AND FETA SALAD



Roasted Broccoli and Feta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

2 heads broccoli, cut into florets
2 cups cherry tomatoes
1/4 cup, plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 1/2 ounces baby arugula (about 3 large handfuls)
4 ounces crumbled feta cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.
  • Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.

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