Roasted Broccoli Steaks Recipes
ROASTED BROCCOLI STEAKS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 2 heads broccoli; slice from the stem end into thick steaks (some florets will fall off). Toss with olive oil and salt. Roast on a preheated baking sheet at 450 degrees F until browned, 15 minutes. Whisk 1/4 cup olive oil, 2 tablespoons blood orange juice and 1 tablespoon lemon juice; season with salt and red pepper flakes. Drizzle over the broccoli; top with parsley, red onion and feta.
EASY ROASTED BROCCOLI
Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.
Provided by karenatlincoln
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
- Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 6.5 g, Fat 3.7 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 71.2 mg, Sugar 1.7 g
SOUTHWESTERN SIRLOIN WITH ROASTED BROCCOLI
Broccoli and a topping of salsa keep this seared-steak meal in the not-so-sinful zone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Preheat toaster oven (or oven) to 450 degrees. On toaster-oven pan (or a rimmed baking sheet), toss together broccoli, garlic, and 1 teaspoon oil; season with salt and pepper. Roast until tender and slightly charred, 10 to 12 minutes, tossing halfway through.
- Five minutes before broccoli has finished cooking, rub steak with cumin; season with salt and pepper. In a small skillet, heat remaining teaspoon oil over high. Add steak, and cook 1 to 2 minutes per side for medium-rare. Top steak with salsa, and serve with broccoli alongside.
ROASTED BROCCOLI
Tender, flavorful, delicious, and a nice twist to steaming vegetables. This has become the new favorite way to prepare broccoli in our house. Try substituting asparagus or stir-fry vegetables too!
Provided by Kelly H.
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the broccoli and bell pepper in a bowl. Sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. Spread the vegetables into a shallow baking dish.
- Bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes.
Nutrition Facts : Calories 68.5 calories, Carbohydrate 8 g, Fat 3.9 g, Fiber 2.2 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 717.9 mg, Sugar 2.2 g
ROASTED BROCCOLI STEAKS WITH OLIVE RELISH
Inspired by the ever-popular cauliflower steak, this recipe calls for broccoli instead. The stalks of broccoli are just as edible as the florets and contain the most fiber of the vegetable. Enjoy them with this herb and green olive relish.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 2 heads of broccoli into steaks. Coat with olive oil and season with salt and pepper. Roast on a preheated baking sheet at 425˚ F, flipping once, until tender, 30 to 35 minutes. Combine 1/3 cup each chopped Castelvetrano olives and parsley, 1 tablespoon sliced Calabrian chiles, 1 sliced scallion, 1 1/2 teaspoons red wine vinegar and 1 teaspoon olive oil; spoon over the broccoli.
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- Trim the end off each head of broccoli. Peel the stalks to remove the tough outer later. Halve each head. Transfer to a rimmed baking sheet. (I like to use these quarter sheet pans for this.) Toss with 3 tablespoons olive oil and 1 teaspoon kosher salt. Place the heads cut side down. Set aside.
- In a 9-inch square baking dish (or something similar), toss the tomatoes and onion with 1 tablespoon olive oil and 1 teaspoon kosher salt. Season with pepper to taste.
- Transfer both pans to the oven for 25-30 minutes. (Note: Please check after 10 minutes — if the broccoli is charring too quickly, lower the heat to 450ºF. My oven has been running cool, so 475ºF has been working for me.) To test for doneness, lift up one of the broccoli heads — you want it to be nicely caramelized on its cut side. If it isn’t brown, continue to roast until it is brown. The tomatoes should be beginning to collapse and starting to lightly blister in spots. Remove both pans from the oven. Flip the broccoli heads and return the pan to the oven for another 5 minutes.
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