I’m always looking for new ways to cook veggies so we’re not eating the same thing over and over again, and when I was experimenting with broccoli, I stumbled across the combination of roasted broccoli with walnuts and feta. To be honest, this combo came about because of the ingredients I had in the house without having to go to the store, but it worked out great!
The brininess of the feta pairs perfectly with the charred broccoli, the rich walnuts, and the sweetness of shallots. Best of all? Toss everything together and throw it on a sheet pan. It’ll be ready in 15 minutes!
I even chopped the extra roasted broccoli with walnuts and feta the next day, mixed it with brown rice, a bit of olive oil, and topped it will more feta for lunch. Needless to say, it’s my new go to lunch option!
Roasted broccoli with walnuts and feta ingredients:
- 6 oz broccoli florets (about 2 cups, but I just used half of the bag of prewashed florets from trader joes)
- 2 tbs olive oil
- 1 small shallot, thinly sliced
- Pinch of kosher salt
- Pinch of black pepper
- 1/8 tsp nutmeg
- Squeeze of lemon juice
- ¼ cup chopped walnuts
- 2 tbs crumbled feta (Pastures of Eden Feta is my favorite brand)
Preheat the oven to 400 degrees.
Since I used precut and washed broccoli florets, I didn’t have to cut them up, but if you’re using a head of broccoli, make sure to cut off the stems. I always use the stems for slaw.
Next, toss the florets with the olive oil, salt, pepper, shallot, and nutmeg. Place them on a foil lined baking sheet for easy clean up, and roast them in the oven for 10 minutes. After 10 minutes, toss the walnuts on the pan with the broccoli and bake for an additional 5 minutes. You don’t want the walnuts to burn, which is why you put them in later.
After 5 minutes, the broccoli should be slightly charred, the shallots crispy, and the walnuts toasted. Take them out and top with a squeeze of lemon juice. Transfer to a serving dish and garnish with crumbled feta. This easy roasted broccoli with walnuts and feta is a great way to keep vegetables interesting, and can easily be made for a crowd. It’s also really good cold or at room temp, so you can make it ahead of time and keep it for weekday lunches. Enjoy!
