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Don’t toss those broccoli stalks when roasting broccoli! Roasted broccoli stalks are easy to make, and they are creamy and delicious.
Don’t toss those broccoli stalks when you make roasted broccoli! They are a delicacy when roasted.
Broccoli stalks are tough and woody, but when roasted, they become creamy and tender. In fact, roasted broccoli stalks are my favorite part of the broccoli. Since my kids frown at them and won’t even try them, I am more than happy to eat them all by myself! I much prefer their creamy texture to the coarse texture of broccoli florets, and they are also not as bitter.
It’s such an easy recipe – all you need to do is peel the broccoli stems, cut them into thin rounds, season with olive oil, salt and pepper, and roast.
It’s best to use two baking sheets, one for the broccoli florets and one for the stalks, because the florets will be ready faster than the stalks. At 450 degrees F, the stalks need 20 minutes, while the florets will likely be ready after 15 minutes.
Roasted Broccoli Stalks
- 1/2 lb. broccoli stalks, peeled and thinly sliced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
- In a bowl, toss the broccoli stalks with the olive oil, salt, garlic powder and pepper. Spread on the prepared baking sheet in a single layer.
- Roast until golden-brown, about 10 minutes per side.