Reviews (1) Add Rating & Review 15 Ratings 5 star values: 3 4 star values: 9 3 star values: 2 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: 1 stars 09/26/2018 After 10 minutes on 425 degrees, the pumpkin seeds burned but the broccoli was not yet cooked. So, I had to remove all the pieces of broccoli from both pans and cook for 10 more minutes in another pan. I had to throw out all the burned pumpkin seeds on both the original pans and clean the burned on pieces on those pans. Then I cooked the pumpkin seeds separately without the oil. Seedshave their own oil so when you add oil to them, they tend to burn. What a ridiculous recipe. I don’t believe this was ever tested in your kitchen. C’mon Martha!
Back to Roasted Broccoli with Pumpkin Seeds and Grated Pecorino All Reviews for Roasted Broccoli with Pumpkin Seeds and Grated Pecorino - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Broccoli with Pumpkin Seeds and Grated Pecorino Credit: Romulo Yanes Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Roasted Broccoli with Pumpkin Seeds and Grated Pecorino Credit: Romulo Yanes
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Gallery
Roasted Broccoli with Pumpkin Seeds and Grated Pecorino Credit: Romulo Yanes
Roasted Broccoli with Pumpkin Seeds and Grated Pecorino
Credit: Romulo Yanes
Roasted Broccoli with Pumpkin Seeds and Grated Pecorino
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Recipe Summary
prep: 10 mins total: 35 mins
Servings: 4
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 3 4 star values: 9 3 star values: 2 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: 1 stars 09/26/2018 After 10 minutes on 425 degrees, the pumpkin seeds burned but the broccoli was not yet cooked. So, I had to remove all the pieces of broccoli from both pans and cook for 10 more minutes in another pan. I had to throw out all the burned pumpkin seeds on both the original pans and clean the burned on pieces on those pans. Then I cooked the pumpkin seeds separately without the oil. Seedshave their own oil so when you add oil to them, they tend to burn. What a ridiculous recipe. I don’t believe this was ever tested in your kitchen. C’mon Martha!
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 3 4 star values: 9 3 star values: 2 2 star values: 0 1 star values: 1
Add Rating & Review
15 Ratings 5 star values: 3 4 star values: 9 3 star values: 2 2 star values: 0 1 star values: 1
15 Ratings 5 star values: 3 4 star values: 9 3 star values: 2 2 star values: 0 1 star values: 1
15 Ratings 5 star values: 3 4 star values: 9 3 star values: 2 2 star values: 0 1 star values: 1
5 star values: 3 4 star values: 9 3 star values: 2 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: 1 stars 09/26/2018 After 10 minutes on 425 degrees, the pumpkin seeds burned but the broccoli was not yet cooked. So, I had to remove all the pieces of broccoli from both pans and cook for 10 more minutes in another pan. I had to throw out all the burned pumpkin seeds on both the original pans and clean the burned on pieces on those pans. Then I cooked the pumpkin seeds separately without the oil. Seedshave their own oil so when you add oil to them, they tend to burn. What a ridiculous recipe. I don’t believe this was ever tested in your kitchen. C’mon Martha!Martha Stewart Member
Rating: 1 stars 09/26/2018
After 10 minutes on 425 degrees, the pumpkin seeds burned but the broccoli was not yet cooked. So, I had to remove all the pieces of broccoli from both pans and cook for 10 more minutes in another pan. I had to throw out all the burned pumpkin seeds on both the original pans and clean the burned on pieces on those pans. Then I cooked the pumpkin seeds separately without the oil. Seedshave their own oil so when you add oil to them, they tend to burn. What a ridiculous recipe. I don’t believe this was ever tested in your kitchen. C’mon Martha!
Rating: 1 stars
All Reviews for Roasted Broccoli with Pumpkin Seeds and Grated Pecorino
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Broccoli with Pumpkin Seeds and Grated Pecorino
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
