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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 healthy vegetable under there.
Also, try these main-dish-worthy cauliflower steaks!
These broccoli steaks can be served as a healthy side dish, or take center stage as part of a vegetarian meal. They are simple enough to make during the week and elevated enough to serve to guests. Let's be honest, if pine nuts are making an appearance, guests will know you went all out right?
Why make broccoli steaks for dinner
How are broccoli steaks any different than regular old broccoli, and why do they deserve a spot at your table tonight? We'll give you 3 good reasons to try this broccoli steaks recipe:
- Easy prep: Instead of chopping the head of broccoli into bite-sized florets, you can make just a few cuts and have your veg prepped in no time.
- Taste: This recipe may have simple ingredients, but it certainly does not skimp on the flavor. Even if you have anti-broccoli folk in your household, this may change their minds.
- Texture: 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!
Here's what you need to make roasted broccoli steaks for supper:
- Broccoli: Use 2 heads of broccoli to produce ~ 6 large broccoli steaks.
- Olive oil & sea salt: Douse the broccoli steaks in olive oil, working it into the nooks and crannies of the florets. This will help it roast and crisp, plus it will help the salt stick to the pieces. Remember: don't skimp on the salt.
- Parmesan cheese: Salty, tangy parmesan cheese is just the thing to make this broccoli second-helping worthy.
- Chili flakes: Use sparingly to give some heat to the veggies. You can control how much or how little you want to include.
- Butter & garlic: Use the butter and garlic to toast and flavor the pine nuts. You don't want to skip this step, as raw pine nuts can't compete with toasted ones.
How to make broccoli steaks
The prep time to make broccoli steaks is so minimal you'll be laughing! Here's what you need to do – or, better yet, here's what your oven needs to do since it'll be doing the majority of the work:
- Prep your broccoli: This should take 5 minutes, max. Cut the broccoli into steaks and coat it with olive oil and sea salt.
- Roast: Get the broccoli steaks in the oven until golden at the edges.
- Make the toasted pine nuts: Take 2-3 minutes to toast the pine nuts in butter and garlic on the stovetop.
- Garnish: Add the butter-toasted pine nuts, parmesan cheese, and chili flakes to your broccoli steaks as soon as they're done roasting and serve immediately.
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 side of the broccoli and then the other so that you have three pieces.
- 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 healthy and 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.
How do you cut broccoli to make broccoli steaks?
Turn the broccoli stem side up, then cut the broccoli into three pieces – 2 side pieces and one middle piece. Don't start cutting from the top of the broccoli (floret side). The pieces or steaks won't all be even in size, but that's natural since the broccoli is rounded.
Why does my roasted broccoli burn?
Try using cooking oil with a high smoke point, like olive oil (vs. extra virgin olive oil). You can also check that your oven isn't set too high, or maybe just needs to be turned down a bit.
Why is my roasted broccoli mushy?
Avoid overcrowding on your baking sheet to solve this problem. If the broccoli is too close together, you'll steam them rather than roast them.
- 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 Spring Side Dishes series.