No. 271: Roasted Broccoli with Pumpkin Seeds & Pecorino

Mr. McC's new gig in North Carolina is with IMG. They are such a big, amazing company that it's frankly intimidating for me to think about.

He's an IMG employee, but he's working with University of North Carolina at Asheville in development and fundraising. Confused yet? I was!

Think of it this way. IMG is contracted to supply UNC Asheville the fundraising and development experts they need for a bit of a fee. Mr. McC is one of those experts. This is actually a pilot program, so it's fun to see him build something from the ground up.

We are still in midst of basketball season (Go Bulldogs!) , so the hubby has had some late nights working and schmoozing. With him out of the house last night, I got to play a little in the kitchen and make something he might not enjoy:)

Roasted Broccoli with Pumpkin Seeds & Pecorino

I saw this recipe on Wednesday morning in the waiting room at my OB's office. Martha Stewart Living is terrific! I had no idea how many wonderful recipes she has in her magazine. Seriously. I might have to actually subscribe ...


Serves 4
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

*I subbed in roasted, unsalted sunflower seeds since I had them on hand. I just skipped the roasting step below.

To make

Preheat oven to 425 degrees. Arrange broccoli and pumpkin seeds in single layers on 1-2 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.

Roasted broccoli

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.

The results

This was so simple and so good. The rice makes it a filling dish while the fresh and sweet roasted broccoli pulls it all together.

Final dish

I also love how the pecorino just melts into the warm broccoli. Goodness how I love cheese.

Confession: I added a pad of butter to the rice to liven it up a tad. That plus extra pepper and lemon really took things up a notch.


PS. Happy Galentine's Day! How will you be celebrating?

PPS. In anticipation of Valentine's Day check out this Food & Wine post about 5 chef couples and what they first cooked for their significant other.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina