Recipe December 2017

Roasted Broccoli with Feta

Serve with leftover chicken. Or reimagine the recipe with leftover roasted vegetables.


Roasted Broccoli with Feta

Serves: 4


  • 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


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

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.

CHI St. Vincent