Roasted Pumpkin & Broccoli with Feta
Servings: 8 servings
Roasted pumpkin and broccoli are served with feta, chili flakes and pumpkin seeds for a delicious side dish
- 3 cups pumpkin peeled and cut into large chunks
- 2 cups broccoli trimmed and cut into florets
- 8 oz feta cheese cut into chunks
- 3 tablespoons olive oil
- ½ tablespoon red chili flakes can be optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons pumpkin seeds
- ½ lemon juice
- 2 cloves garlic peeled and finely chopped
Preheat the oven to 200C/400F degrees.
Toss the pumpkin chunks in half of the olive oil and add the red chili flakes, salt and pepper.
Place in a roasting tin and cook for 45 mins (the broccoli will be added during this time).
Toss the broccoli in the remaining olive oil, add the lemon juice and garlic.
Add the broccoli florets to the roasting tin with the pumpkin after 25 mins of cooking.
Once cooked, remove from the oven, and add the feta cheese.
Sprinkle the sunflower seeds over the roasted vegetables.
Eat and enjoy!
Makes 8 servings as a side dish.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 173kcal | Carbohydrates: 7g | Protein: 7g | Fat: 14g | Fiber: 2g