Prep time 10 mins, Cook time 20 mins, Total time 30 mins

Ingredients

• ½ cup raw, shelled pumpkin seeds
• 2 pounds broccoli, florets cut into ½ inch thick pieces
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon salt (or more to taste)
• ¼ teaspoon ground black pepper (or more to taste)
• 2 lemons, cut into wedges
• 2 cups cooked short-grained brown rice

Instructions

1. Pre-heat oven to 425 degrees
2. In a large bowl, toss the broccoli and pumpkins seeds with the olive oil, salt & pepper.
3. Arrange broccoli and pumpkin seeds in a single layer on 2 rimmed baking sheets.
4. Roast, rotating pans once, until golden and tender, about 20 minutes.
5. Divide rice among serving dishes and top with broccoli mixture. Squeeze a lemon wedge over each and serve.
6. Add a lemon wedge to each serving for more lemony flavor.