Bonus: Recent research has suggested that consumption of this green cruciferous veg may be connected to improvements to the gut’s lining – so this dish is doubly beneficial.
- Prep Time
1/4 cup organic or grass-fed unsalted butter, at room temperature
4 tsp white miso
1 tsp grated lemon zest
3–4 large heads (about 4 lb total) broccoli, bottoms of stems trimmed
3 tbsp avocado oil
½ tsp sea salt
¼ tsp ground black pepper
1. Place a large rimmed baking sheet in oven and preheat to 450ºF.
2. In a small bowl, mash together butter, miso and lemon zest until well combined. Use immediately or form into a log, cover tightly with plastic wrap and refrigerate for up to 1 week or freeze for up to 3 months. (Yields 5 tbsp butter.)
3. Using a sharp chef’s knife, cut ½-inch-thick “steaks” lengthwise down center of each head of broccoli. (Broccoli heads vary in size, so the yield of steaks will vary slightly; when chopping, some florets will fall off; reserve them and remaining broccoli for another use.) Brush steaks all over with oil and season with salt and pepper.
4. Remove baking sheet from oven and add broccoli steaks. Return to oven and roast, turning once halfway through, until lightly browned on the outside and tender throughout (but not mushy), about 20 to 25 minutes.
5. Divide steaks among plates. Place a dollop of miso butter (or a slice, if you’ve chilled it) on each steak. Wrap and reserve any remaining miso butter in the refrigerator or freezer for another use.
- Serving Size: 1/4 of recipe
- Calories: 253
- Carbohydrate Content: 14 g
- Cholesterol Content: 24 mg
- Fat Content: 21 g
- Fiber Content: 5 g
- Protein Content: 7 g
- Saturated Fat Content: 7 g
- Sodium Content: 489 mg
- Sugar Content: 4 g
- Monounsaturated Fat Content: 10 g
- Polyunsaturated Fat Content: 2 g