Garlic butter and lemon-roasted broccoli steaks

Feeding a vego crowd? Broccoli can be a vegetarian dinner star with a few simple additions.


160g butter, melted
4 garlic cloves, finely chopped
2 heads (about 400g each) broccoli
1 lemon, quartered
80g (1/2 cup) macadamias, coarsely chopped
2 x 200g tubs gluten-free spicy capsicum dip
1/3 cup chopped fresh continental parsley leaves
2 tbsp chopped fresh dill
1/2 tsp finely grated lemon rind

Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper.

Combine the butter and garlic in a small bowl. Cut the broccoli into 2cm-thick steaks. Arrange in a single layer on prepared trays. Brush both sides of the broccoli steaks with the butter mixture. Season. Add the lemon quarters then roast for 20 minutes. Scatter the macadamias over the broccoli. Drizzle over the remaining garlic butter. Roast for a further 10-15 minutes or until the broccoli is crispy around edges and nuts are golden.

Spread the dip evenly over serving plates. Arrange the broccoli steaks and macadamias on top. Sprinkle with the parsley, dill and lemon rind. Serve with the roasted lemon wedges.


Recipe by Taste