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Roasted Broccoli Steaks are a delicious and healthy side dish. They're pretty enough to serve at a dinner party yet easy enough to make for a weeknight dinner.
Last month Food & Wine Magazine showed up in my mailbox and it made my head spin. On the front cover was this picture of what looked like cauliflower steaks but made out of broccoli. BROCCOLI STEAKS! Why didn't I think of this!?
It's seriously genius. It's also the only way I'm ever making broccoli from now on. Thank you F&W, you've changed my life.
Remember that recipe for Roasted Broccolini that I shared with you last year? This recipe is a lot like that one, only with WAY cooler presentation. The broccoli florets get all crispy and extra delicious when they hang out in the oven for a bit. Even the stems pick up some roasted flavor when they start to brown.
A little parmesan cheese and a sprinkle of buttered toasted pine nuts and these broccoli steaks become the best side dish. Ever.
Expect to see more broccoli steak recipes popping up around here. 🙂
Some tips for making broccoli steaks
- Make sure to cut the broccoli from the stem, not from the top. Start by cutting the broccoli in half straight down the center. Cutting the two halves in half again can be a little tricky. Make sure to cut in the middle of the stem or you may be left with some smaller pieces. If you're getting fancy and presentation is important, it's probably best to have an extra head of broccoli on hand in case one of your broccoli steaks falls into pieces. You can see in the pics that some of mine are better than others.
- If you want to make these extra delicious, use more oil than the recipe calls for. I call for a moderate amount of oil since I figured you and I will be making this recipe for ourselves and our families, and we *might* be watching how many calories we're eating. Doubling up on the oil does make the broccoli taste even better.
- Don't skimp on the salt. It helps to draw out all the delish roasted flavor from the broccoli.
- Don't wait, make this now! Is that even a tip? I think so cause you seriously don't want to miss out on broccoli steaks any longer.
More Delicious Side Dish Recipes:
- Grilled Broccoli Caesar Salad
- Roasted Broccoli Salad with Lemons and Almonds
- Classic Broccoli Coleslaw with Lemon Buttermilk Dressing
- Broccoli, Cauliflower, Blueberry Coleslaw
- Roasted Broccoli Salad with Blueberries, Bacon + Pecans
- 2 medium heads of broccoli
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ cup parmesan cheese
- 1 pinch chili flakes
- 2 tablespoons butter
- ¼ cup pine nuts
- 1 small garlic clove (minced)
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut each head of broccoli into three pieces and place them on the baking sheet. Drizzle the olive oil over the broccoli and use your fingers to work it into the broccoli florets. Sprinkle the sea salt over the top.2 medium heads of broccoli, 1 tablespoon olive oil, ¼ teaspoon sea salt
- Roast the broccoli steaks for 25-30 minutes, until it turns golden at the edges. When the broccoli steaks come out of the oven, sprinkle them with the butter-toasted pine nuts (see instruction 3), parmesan cheese, and chili flakes and serve immediately.¼ cup parmesan cheese, 1 pinch chili flakes
- While the broccoli steaks are roasting, prepare the pine nuts. Melt the butter in a small frying pan over medium heat. Add the pine nuts and garlic and cook, stirring often, until they are light brown, 2-3 minutes.2 tablespoons butter, ¼ cup pine nuts, 1 small garlic clove
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This recipe is part of our Best Spring Side Dishes series.