Roasted Broccoli with Pumpkin Seeds and Pecorino

A bed of brown rice turns this broccoli dish into a filling meal.

2 lbs broccoli, stems peeled and sliced, florets cut into ½” thick slices
⅓ cup raw hulled pumpkin seeds
3 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly cracked
2 Tbsp. Pecorino Romano cheese, finely grated
2 cups short-grain brown rice, cooked

To Serve:
lemon wedges

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Arrange broccoli and pumpkin seeds in single layers on 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. 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.

Makes 4 servings.