Getting children to eat their vegetables is a real struggle for many parents. I have to admit that this is one challenge that I have not had to endure. My children have always eaten their vegetables. Snack time and meal time have always included vegetables since they were very young. It’s just normal for them to eat broccoli and kale and brussels sprouts.
Having said that, each of my sons has a vegetable (or two) that they truly detest. Despite my best efforts to dress up beets or spruce up zucchini, they remain low on the list of veggie favorites for my older sons. My youngest son has a particularly strong aversion to asparagus. No joke, when I come home from food shopping one of his first questions is whether or not I purchased asparagus.
Well, on this particular week, I did indeed pick up asparagus and to his dismay, I actually prepared it for dinner. As I was cooking he walked up to me and asked, “Mom, do I have to have asparagus with my dinner? Can you make me a kale salad instead?”
“He just asked me to make him a kale salad,” I thought.
What to do? Since my kiddos are so good with eating what I put before them, I decided to offer my youngest a reprieve this evening. Kale salad it was.
Really, I think it was a win-win for me!
Since this post is about broccoli steaks, I’d better get to the point! My family really loves broccoli. Hands down it is the vegetable we eat the most. Typically I steam broccoli florets then give them a quick saute in some avocado oil. I’ll toss in some seasoning, a spritz of lemon, or a bit of heat. No matter the preparation there are never any left overs.
This evening’s dinner included a different and delicious twist to our favorite broccoli. Broccoli steaks. You’ve probably seen various recipes for cauliflower steaks. Making broccoli steaks follows the same process.
Start with large broccoli crowns with a nice thick stem. Lay the broccoli onto a cutting board with the stem facing up to the ceiling. Using a sharp knife cut through the stem at 1/2″ inch intervals to create the steaks or flat planks. Depending on the size of the broccoli crown, you should be able to cut 2-3 steaks per crown. There will be loose florets that fall from the ends of the crown. Reserve these florets in a bag and stow away for another meal.
Line a baking sheet with parchment paper. Preheat the oven to 375 degrees.
Arrange the broccoli steaks onto the baking sheet being sure to leave an inch or two between each.
Place 1/3 cup of avocado oil into a small bowl. Don’t have avocado oil? You can certainly opt for olive oil instead. Mix 1/4 teaspoon of sea salt into the oil. Next, add a little bit of spice. I added 2 teaspoons of a unique shrimp scampi spice blend. This spice blend from Healthy Solutions Spice Blends contains the perfect mix of garlic, onion, sea salt, turmeric, and other assorted spices. It provides a little kick and the perfect bit of flavor to each of my broccoli steaks. This recipe is pretty flexible, so play around with your favorite spice blends.
After stirring the oil, salt, and spice blend together, brush the tops of the broccoli steaks with the mixture. Be sure to stir the oil mixture in between each application. When each of the tops have been brushed with the mixture, sprinkle 1 teaspoon of grated parmesan cheese over each steak. Press down a bit.
Gently flip each steak over and repeat the process again (olive oil mixture and parmesan cheese).
Bake for 18-22 minutes until tender (not mushy) and slightly crisped on the edges.
The end product should be a nicely roasted broccoli steak with a golden brown crust and flavorful aroma. Serve immediately.
This is a really nice and unexpected side dish for any meal.
Parmesan Roasted Broccoli Steaks
3-4 large broccoli crowns
1/3 cup avocado oil
1/4 teaspoon sea salt
2 teaspoons Healthy Solutions Spice Blends: Shrimp Scampi mix
1/3 cup grated Parmesan cheese