Roasted Broccoli Steaks with Butter Toasted Pine Nuts
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Broccoli steaks are the cousin of popular cauliflower steaks that took the world by storm. This is a simple, delicious, and elevated way to serve broccoli at your next meal. Between the parmesan cheese and pine nuts, you’ll nearly forget there’s a vegetable under there.
These broccoli steaks are one of my favorite ways to turn a humble head of broccoli into something that feels a little special. Thick slices of broccoli are roasted until the florets become crispy and caramelized around the edges, while the stems turn tender and flavorful. Finished with parmesan, chili flakes, and buttery garlic pine nuts, they’re simple but packed with flavor and texture.
One thing I really love about broccoli steaks is how easy they are to prep. Instead of chopping broccoli into lots of little florets, you just slice the heads into thick “steaks” and roast them whole. The larger pieces also create a better mix of textures — extra crispy bits on top with tender stems underneath.
And honestly, the toasted pine nuts make the whole dish feel restaurant-worthy. Toasting them in butter and garlic brings out their rich, nutty flavor, which works so well with the salty Parmesan and roasted broccoli. These are easy enough for a weeknight side dish but impressive enough to serve to guests, especially alongside a cozy vegetarian dinner.
Tips for making perfect broccoli steaks
- Cut the broccoli from the stem: In other words, don’t cut from the top. Start by cutting the broccoli on one side and then on the other side so that you have three pieces – the two sides that you cut and the middle piece.
- Don’t cut short the olive oil or salt: If you want to make these extra delicious, use more oil than the recipe calls for. Doubling up on the oil does make the broccoli taste even better. The same goes for the salt. It helps to draw out all the wonderful roasted flavor from the broccoli.
- Get a second (or third) head: If presentation is important, it’s best to have an extra head of broccoli on hand in case one of your broccoli steaks falls into pieces. It happens.
What to serve with broccoli steaks
Broccoli steaks go with so many meal options, making it an incredibly versatile (not to mention delicious) side dish. Here are some ideas of what to serve with them:
- Meat & fish: Any of these options would be fantastic beside your broccoli steaks, try this 8-minute baked salmon, pistachio chicken, or these lamb chops with raspberry sauce.
- Other veg: If you’re preparing a full spread, consider also offering these spicy honey roasted carrots and garlic bacon mushrooms.
- Rice & potatoes: Try your broccoli steaks with some garlic butter rice, sour cream and chive mashed potatoes, or some of these crispy sweet potato fritters.
Broccoli Steaks Recipe
Ingredients
- 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)
Instructions
- 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
These were so good! My only regret is not making more.
I am a roasted broccoli fiend – need this is my life preferably right now!!
Me too! I could eat it everyday. 🙂