Thursday, January 10, 2019

Roasted broccoli, mushroom and pumkin seeds with grated Asiago

I'm always on the lookout for new veggie recipes. I'm sure I've mentioned this many times before but it's still true. This one I found on the internet and it's from Martha Stewart, but I've tweaked it a bit for my own tastes.

Broccoli is one of my faves so I'm glad I found this. And, I was surprised by the addition of pumpkin seeds, which I'd used mainly in salads and the maple cluster twists I posted a few weeks back. But, as I've been told, they're great in most dishes. And, I really should have been using them before.

I find this is really versatile so will go with many meat or poultry choices. And, feel free as I did, to change up the they of cheese you choose. I usually have Asiago on hand for pasta dishes, so that's the one I used.

It's quite an easy dish and most of the time consumed is in the oven. I'm showing the amounts used in the original recipe but like me, you may want to change them according to how much you need.

What you'll need:

2# whole broccoli; peel and slice the stems and florets into 1/2 inch pieces
8 large white bulk mushrooms; quartered (my addition)
1/3 c. raw pumpkin seeds
3 tbsp. extra-virgin olive oil
salt and pepper to taste
2 tbsp grated Asiago cheese

What to do:

Preheat the oven to 425 F. Place the broccoli, mushrooms and pumpkin  seeds in a bowl and toss with olive oil, salt and pepper.

Line a baking pan with parchment paper and spread out the ingredients from the bowl.

Roast for approx. 20 minutes then let cool on the pan. Transfer to a serving dish and grate the Asiago over it all.

Serve and enjoy!

Breaking news --  coming in March, the first of the Castle Bookshop Mysteries 
written by Essie Lang (that's me!)

              Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. This looks really good. I agree that adding mushrooms make this dish even better. bluedawn95864 at gmail dot com

  2. Broccoli is also one of my favorites!
    I am really excited about your new series!

  3. Lovely.
    I think I'll add some carrots for color.

  4. Oh, the new series sounds like fun. Imagining working in a castle and a bookshop in the castle! Roasted broccoli is great and I do a version of this but with sunflower seeds. Good eating!