I've been frustrated with my attempts to try to get my daughter to eat vegetables. During a recent shopping trip to Krogers (where we bumped into Top Chef judge, Hugh Acheson, who lives nearby) I asked her, “Lucie, what vegetables would you eat if I bought them?” She told me she likes broccoli and cauliflower. To which I replied, “What, with chocolate sauce?” She replied, “No mommy, steamed with a little butter and salt.”
So maybe the recipe below for Roasted Broccoli with Pumpkin Seeds and Grated Pecorino is a little too fancy for her. But I’d make this for me and my husband and have her try it. It’s just one of several healthy recipes featured in the January/February 2014 issue of Martha Stewart Living that’s available on newsstands now.
You can serve this as a main course – perfect for Meatless Monday – or as a side dish by halving the portion size. I bet this would be delicious served cold the next day as a veggie salad with a lemony vinaigrette, too!
Roasted Broccoli with Pumpkin Seeds and Grated Pecorino
- 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
- 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.
- Serving size: 1/4 of recipe
Photo by Romulo Yanes. Courtesy of Martha Stewart Living. Copyright © 2014. Photo and recipe used with permission.