Recipe October 2017

Roasted Broccoli with Feta

This recipe is the ultimate in roasted vegetable flexibility. You can substitute Brussels sprouts or cauliflower—or any vegetable—just adjust the roasting time. For a spicier version, add red pepper flakes, Sriracha, or harissa. Or try it with goat cheese.


Roasted Broccoli with Feta

Serves: 4


  • 1 ½ lb broccoli, rinsed
  • 2 Tbsp olive oil
  • 1/8 tsp salt (optional)
  • 2 Tbsp feta cheese crumbles
  • 1 Tbsp roasted pumpkin seeds
  • 2 tsp roasted sunflower seeds
  • ½ teaspoon fresh lemon juice (optional)
  • Black pepper (to taste)


1. Preheat oven to 400 F.
2. Cut head of broccoli into 2-3 inch florets. Peel rough outer skin of stalk and cut lengthwise into ¼ 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 toss with feta cheese, pumpkin, 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 (note roasting times may vary). For a spicier version, add red pepper flakes, Sriracha or harissa. Try other cheese such as parmesan, pecorino or goat cheese.

CHI Mercy