Roasted Broccoli Steaks Recipes

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.

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.

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.

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.