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.

Roasted Broccoli Steaks with Butter Toasted Pine Nuts | theendlessmeal.com

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. 🙂

Roasted Broccoli Steaks with Butter Toasted Pine Nuts | theendlessmeal.com

Some tips for making broccoli steaks

  1. 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.
  2. 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.
  3. Don't skimp on the salt. It helps to draw out all the delish roasted flavor from the broccoli.
  4. 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.
Roasted Broccoli Steaks with Butter Toasted Pine Nuts | theendlessmeal.com

More Delicious Side Dish Recipes:

Roasted Broccoli Steaks with Butter Toasted Pine Nuts | theendlessmeal.com

Roasted Broccoli Steaks with Butter Toasted Pine Nuts

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.

If you love this recipe as much as we do, let us know with a 5-star rating!

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Ingredients

  • 2 medium heads of broccoli
  • 1 tablespoon olive oil
  • A generous pinch of sea salt
  • 1 teaspoon butter
  • 3 tablespoons pine nuts
  • ¼ cup freshly grated parmesan cheese
  • A pinch or two of chili flakes

Instructions 

  • Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  • Cut each head of broccoli in half, starting at the stem. Then carefully cut each half in half again. Place the broccoli on the baking sheet cut side down, drizzle with the olive oil and sprinkle some sea salt over top.
    2 medium heads of broccoli, 1 tablespoon olive oil, A generous pinch of sea salt
  • Roast the broccoli steaks for 20 minutes, or until brown on the bottom side. Flip the steaks over and roast for 5 minutes more.
  • While the broccoli steaks are roasting, prepare the pine nuts. Melt the butter in a small frying pan over medium-high heat. Add the pine nuts and toast, shaking the pan occasionally, until they are light brown. Be careful as they burn easily.
    1 teaspoon butter, 3 tablespoons pine nuts
  • When the broccoli steaks come out of the oven, sprinkle them with the parmesan cheese, butter toasted pine nuts, and chili flakes and serve immediately.
    ¼ cup freshly grated parmesan cheese, A pinch or two of chili flakes
Serving: 1 broccoli steak, Calories: 221kcal, Carbohydrates: 21g, Protein: 12g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 215mg, Potassium: 1014mg, Fiber: 8g, Sugar: 5g, Vitamin A: 1989IU, Vitamin C: 271mg, Calcium: 214mg, Iron: 3mg
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This recipe is part of our Best Spring Side Dishes series.