Roasted Broccoli Steaks with Parmesan

Roasted Broccoli Steaks with Parmesan

Try to have as much attached broccoli stem included as possible when slicing. The stem holds the florets into “steaks” or one large slice. You’ll definitely have some random small broken pieces, but they’ll still be delicious when roasted. To make the broccoli more tender, blanch them for a bit before roasting. For an al-dente like tenderness, don't blanch at all or blanch just for a minute.

Prep Time15

Cook Time32

Total Time52

Servings: Servings

Calories: 221kcal

Ingredients

1 pound (454 g) broccoli , cut into thick slices

Marinade ingredients

1/4 cup (60 ml) vegetable oil
2 Tablespoons (30 ml) Worcestershire sauce
1/2 teaspoon (2.5 ml) salt , or to taste
black pepper , to taste
1/2 teaspoon (2.5 ml) dried herbs (oregano, thyme, basil, rosemary, etc.)
1/2 teaspoon (2.5 ml) garlic powder
1/2 teaspoon (2.5 ml) onion powder

For Serving

1/2 cup (50 g) freshly grated parmesan cheese
optional, chopped parsley , for serving
optional, lemon wedges for serving

Instructions

Pre-heat oven at 400°F/205°C.
Cut the broccoli into steaks, keep the stems intact with the crown as much as possible.
*Optional - see head note: In large pot of boiling water, blanch the broccoli steaks for about 1 minute (or up to 2-3 minutes if you want the broccoli very soft).
Drain the broccoli and rinse with cold water to keep the broccoli from cooking further. Blot broccoli with paper towels to remove excess moisture.
In bowl, whisk together the marinade ingredients (oil, Worcestershire sauce, salt, pepper, dried herbs, garlic powder, and onion powder.)
Lay broccoli steaks on a baking sheet pan. Brush the marinade on both sides of the broccoli steaks.
Roast at 400°F/205°C for 15-20 minutes, or until the bottom side of the broccoli is slightly browned. Flip the broccoli steaks and continue roasting for another 5-10 minutes or to your preference.
Add the parmesan over the broccoli. You can serve it like this or put it back in the oven for a minute or two to melt the cheese more. Taste for seasoning and add more salt, pepper, or other seasonings to taste if desired. Serve with optional parsley and lemon wedges!

Course: Side Dish, Vegetables

Cuisine: American

Nutrition