(Photo of dish)Roasted Broccoli with Feta
Serve with leftover chicken. Or reimagine the recipe with leftover roasted vegetables.
Roasted Broccoli with Feta
Serves: 4
Ingredients
- 1½ lb broccoli, rinsed
- ⅛ tsp salt
- 2 Tbsp olive oil
- 2 Tbsp feta cheese, crumbled
- 1 Tbsp toasted pumpkin seeds
- 2 tsp toasted sunflower seeds
- ½ tsp fresh lemon juice (optional)
- Black pepper to taste
Method:
1. Preheat oven to 400°
2. Cut head of broccoli into 2-3 inch florets. Peel rough outer skin of stalk and cut lengthwise into half-inch slices.
3. On a rimmed baking sheet, toss broccoli with salt and olive oil until evenly coated.
4. Roast in oven for about 20 minutes, tossing halfway through, until tender and lightly browned.
5. Remove from oven and transfer to platter. Toss with feta cheese, pumpkin and sunflower seeds, lemon juice and pepper. Serve while hot.
1. Preheat oven to 400°
2. Cut head of broccoli into 2-3 inch florets. Peel rough outer skin of stalk and cut lengthwise into half-inch slices.
3. On a rimmed baking sheet, toss broccoli with salt and olive oil until evenly coated.
4. Roast in oven for about 20 minutes, tossing halfway through, until tender and lightly browned.
5. Remove from oven and transfer to platter. Toss with feta cheese, pumpkin and sunflower seeds, lemon juice and pepper. Serve while hot.
Per serving: 151 calories, 6g protein, 12g carbohydrates (5g fiber), 10g fat (2g sat fat, 7g mono/poly), 172mg sodium
From: https://wellfedarkansas.com/recipe-card/roasted-broccoli-feta-2/
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