Broccoli steaks
Savor the flavors of perfectly roasted broccoli steaks, brushed with a blend of olive oil, garlic, and chili powder, and topped with crunchy hazelnuts and melted parmesan cheese. A delightful, healthy dish that's simple to prepare and irresistibly delicious!
- 24 Apr 2024
- Cook time 20 min
- Prep time 5 min
- 4 Servings
- 6 Ingredients
Broccoli steaks are a unique and delicious way to enjoy this versatile vegetable. By slicing the broccoli into 'steaks' and roasting them with a flavorful blend of garlic, chili powder, and olive oil, you can create a satisfying dish that's both nutritious and flavorful. Topped with grated parmesan cheese and crunchy hazelnuts, this recipe is sure to become a new favorite.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the broccoli into thick slices, approximately 1/2 inch thick from the stem through to the florets to form "steaks." You'll have some smaller pieces and florets that break off; set these aside for another use or include them in the baking.
- In a small bowl, combine the olive oil, minced garlic, and chili powder. Whisk together until evenly mixed.
- Place the broccoli steaks on a baking sheet lined with parchment paper.
- Brush both sides of each broccoli steak with the olive oil mixture, ensuring they are evenly coated.
- Arrange the broccoli steaks on the baking sheet, leaving a little space between each piece.
- Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until the broccoli is tender and the edges are crispy and golden brown.
- While the broccoli is roasting, toast the chopped hazelnuts in a small dry skillet over medium heat for about 3-5 minutes, shaking the pan frequently to prevent burning. Remove from heat and set aside.
- Once the broccoli steaks are done roasting, remove them from the oven.
- Transfer the broccoli steaks to a serving platter.
- Sprinkle the toasted hazelnuts and grated Parmesan cheese evenly over the top of the broccoli steaks.
- Serve immediately while hot, either as a side dish or a vegetarian main course.
Tips:
- Choose fresh, firm broccoli for the best results. Look for heads with tight florets and vibrant green color.
- To ensure even cooking, slice the broccoli into steaks of uniform thickness, approximately 1/2 inch thick.
- Roast the broccoli steaks at a high temperature, around 425°F (220°C), to achieve a crispy exterior and tender interior.
- Use parchment paper on your baking sheet to prevent the broccoli from sticking and to make clean-up easier.
- For extra flavor, marinate the broccoli steaks in the olive oil, garlic, and chili powder mixture for 15-30 minutes before roasting.
- Feel free to add other seasonings or herbs, such as thyme, rosemary, or lemon zest, to enhance the flavor.
- Toast the hazelnuts in a dry skillet over medium heat until they are golden brown to bring out their natural oils and flavor.
- If you prefer a vegan version, you can substitute the parmesan cheese with nutritional yeast or vegan parmesan.
Broccoli steaks are a simple yet impressive dish that's perfect for a weeknight dinner or a special occasion. The combination of roasted broccoli, garlic, chili powder, parmesan cheese, and hazelnuts creates a delightful harmony of flavors and textures. Enjoy these broccoli steaks as a main course or a side dish, and don't forget to experiment with your favorite seasonings and toppings to make this recipe your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 3.92g | 10% |
| Sugar 2.02g | 2% |
| Fat | |
| Fat 22g | 25% |
| Saturated 3.29g | 11% |
| Cholesterol 4.35mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 27mg | 5% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 1.02mg | 6% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 100mg | 116% |
| Vitamin E 1.80mg | 12% |
| Vitamin K 120ug | 98% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 1.40mg | 13% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 430mg | 13% |
| Selenium, Se 4.15ug | 8% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 0.95mg | 9% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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