Roasted Broccoli with Feta

Serves 4


  • 1½ pound broccoli, rinsed
  • 1/8 teaspoon salt
  • 2 Tablespoons olive oil
  • 2 Tablespoons feta cheese, crumbled
  • 1 Tablespoon toasted pumpkin seeds
  • 2 teaspoon toasted sunflower seeds
  • ½ teaspoon fresh lemon juice (optional)
  • Black pepper to taste


Seasoned Cook: Substitute other vegetables such as green beans, asparagus, carrots, or cauliflower (roasting times may vary). For a spicier version, add red pepper flakes, Sriracha, or harissa. Try other cheeses such as Parmesan, pecorino or goat cheese.


  • Preheat oven to 400°
  • Cut head of broccoli into 2-3 inch florets. Peel rough outer skin of stalk and cut lengthwise into half-inch slices.
  • On a rimmed baking sheet, toss broccoli with salt and olive oil until evenly coated.
  • Roast in oven for about 20 minutes, tossing halfway through, until tender and lightly browned.
  • 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 carbohydrate (5g fiber), 10g fat (2g sat, 8g mono/poly), 172mg sodium