Roasted Broccoli Steaks with Tomato Butter

go vegetarian for Thanksgiving
Go vegetarian for Thanksgiving
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2 oz Bread bakery white or rye, torn into small pieces, about 1 cup
6 tbsp Olive oil divided
2 tsp Kosher Salt divided
1 ¾ tsp Black pepper divided
2 heads Broccoli medium, stems trimmed to 3 inches and heads cut lengthwise into 8 , ¾-inch thick steaks
2 cups Cherry tomatoes about 10 oz
1 Red onion small, cut into 1-inch wedges root trimmed
4-8 tbsp Vegetable stock unsalted
2 tbsp Unsalted butter chilled and cut into ½-inch pieces
¼ cup Tapenade jarred

Nutritional information


Roasted Broccoli Steaks with Tomato Butter


Enter these Roasted Broccoli Steaks with Tomato Butter! It’s the ultimate vegetarian dish for Thanksgiving dinner! It offers simple ingredients, minimal prep, and maximum flavor. I cook a variety of dishes for Thanksgiving dinner, and vegetarian dishes are among the most popular at my family reunions. So if you have wanted to learn how to make vegetarian broccoli steaks, this is a recipe for you.

This recipe serves four so depending on how big your crowd is, make sure to increase the ingredients. The secret to this recipe is the homemade tomato butter sauce. It gets its flavor from the combination of roasted cherry tomatoes and onions, vegetable stock, and butter. Serve the roasted broccoli steaks over tomato butter and topped with tapenade and toasted croutons.  

To make the Roasted Broccoli Steaks with Tomato Butter, you will need the following ingredients:

Ingridiens for Roasted Broccoli Steaks with Tomato Butter

Steps to make Roasted Broccoli Steaks with Tomato Butter


Heat oven


Preheat the oven to 475 °F.


Prepare bread for roasting


On a rimmed baking sheet, toss together 2 ounces torn into small pieces bread, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.


Toast bread


Toast for 4 to 6 minutes until the bread is golden brown and crisp, stirring once halfway through. Remove from the oven and set aside. Reduce the oven temperature to 425 °F.


Heat baking sheet


Place a rimmed baking sheet in the oven and leave to warm at 425 °F for about 10 minutes.


Season vegetables


In a large bowl, toss together broccoli steaks, 2 cups cherry tomatoes, red onion wedges, 1 teaspoon salt, 1 teaspoon black pepper, and remaining ¼ cup oil.


Roast vegetables


Arrange the vegetables in a single layer on the preheated baking sheet. Roast for 20 to 25 minutes at 425°F until broccoli is tender and starts to char, flip broccoli and onion after 10 minutes. Once roasted, remove from the oven.


Transfer tomatoes, onion, and stock to blender


Transfer the tomatoes, onion, and ¼ cup vegetable stock to a blender.




Place the lid securely on the blender and remove the center piece to allow steam to escape. Cover the opening with a towel and process for about 30 second until smooth. Add in the remaining ¼ cup stock, 1 tablespoon at a time, to thin the sauce as needed.


Add butter and season


With the motor running, gradually add 2 tablespoons butter, processing until the sauce is smooth and thick, about 20 seconds. Add in the remaining ½ teaspoon salt and ½ teaspoon black pepper and stir to mix.



To serve, spoon about ¼ cup tomato sauce onto each of the four plates. Top with broccoli steaks, tapenade, and toasted croutons. Enjoy!

This Roasted Broccoli Steaks with Tomato Butter recipe is a delicious vegetarian dish to serve at Thanksgiving or anytime you're looking for an amazing and healthy plant-based meal. Try it out soon, and please come back to leave a review with your thoughts!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Great veggie choice! Thanks!

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