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    Home » Vegetable Recipes » Roasted Broccoli Stems

    Roasted Broccoli Stems

    Last updated: Sep 25, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Don’t toss those broccoli stalks! Roasted broccoli stems are easy to make, and they are creamy and delicious.

    They take just a bit longer to cook than the florets, so simply place them on a separate baking sheet. They're still ready fast - in about 30 minutes.

    Broccoli stems served in a white bowl with a napkin.

    Don’t toss those stems when you make roasted broccoli! Roasted broccoli stalks are a surprising delicacy. You just need to know how to cook them.

    They are completely edible once peeled and cooked, and the best part: they are very tasty. Sometimes I think I prefer them to broccoli crowns - they become wonderfully buttery when roasted.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty side dish. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Broccoli stalks: Remove the tough woodsy ends, peel them, then thinly slice them.

    Extra-virgin olive oil: My favorite oil to cook with. It's so wonderfully flavorful! But if you're unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point. And you can also use melted butter.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

    Garlic powder: I actually prefer garlic powder to fresh minced garlic in this recipe, because I feel that it coats the broccoli more uniformly.

    The ingredients needed to cook broccoli stems.

    Instructions

    Cooking broccoli stems is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Your first step is to peel the stalks, then slice them into rounds.
    • Now, in a bowl, toss them with olive oil, salt, pepper, and garlic powder.
    • Spread them on a rimmed baking sheet in a single layer.
    • Roast them until tender and golden brown. This should take about 10 minutes per side in a 450°F oven.
    A six-photo collage showing the steps for cooking broccoli stalks.

    Expert tip

    I do have one important tip for you. It's best to use two baking sheets, one for the florets and one for the stalks.

    The florets will be ready faster than the stalks. At 450 degrees F, the stems need about 20 minutes in the oven, while the florets will likely be ready after 10-15 minutes.

    Frequently asked questions

    Are broccoli stalks edible?

    Yes, they are edible. They do need to be peeled and cooked - they are quite fibrous. But once prepared, they are wonderfully creamy.

    What do broccoli stems taste like?

    The stalks are tough and woody. But when peeled and roasted, they become creamy and tender. In fact, they are my favorite part of 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 the creamy texture of the stems to the coarse texture of the florets. And they are also not as bitter.

    Can I steam the stalks instead of roasting them?

    Yes, just like you can steam broccoli. They will need to be steamed for a longer time, though, so add more water and make sure there's enough water left in the pan throughout the steaming process.

    They'll probably need to steam for about 10 minutes, but start checking after 8 minutes.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • Use melted butter or ghee instead of olive oil.
    • Add herbs such as dried thyme or dried oregano.
    • Sprinkle the stems with grated parmesan during the last 10 minutes of roasting.

    Serving suggestions

    Anything you would serve alongside broccoli florets goes with this side dish as well. I often serve them with chicken kabobs or skin-on chicken breast, because I can use the same 450°F oven for both dishes.

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power. They are also excellent cold, straight out of the fridge. 

    Roasted broccoli stems served in a white bowl.

    Related recipes

    • Steamed broccoli.
      Steamed Broccoli
    • Cream of broccoli soup.
      Cream of Broccoli Soup
    • Broccoli Salad
      Broccoli Salad
    • Roasted broccoli.
      Roasted Broccoli

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Roasted broccoli stems.
    4.98 from 174 votes
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    Roasted Broccoli Stems

    Don’t toss those broccoli stalks when roasting broccoli! Roasted broccoli stems are easy to make and they are creamy and delicious.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: American
    Servings: 2 servings
    Calories: 92kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • ½ lb. broccoli stems peeled and thinly sliced
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon sea salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder

    INSTRUCTIONS

    • Preheat your oven to 450 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.*
    • In a bowl, toss the broccoli stalks with olive oil, salt, pepper, and garlic powder.
    • Spread the broccoli stems on the prepared baking sheet in a single layer.
    • Roast until golden brown, about 10 minutes per side.
    • Serve them immediately.

    WATCH THE VIDEO:

    NOTES

    *Some brands of parchment paper don't withstand high oven temperatures. To be on the safe side, you can use foil rather than parchment. 
    Leftovers can be kept in the fridge, in an airtight container, for 3-4 days.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.5recipe | Calories: 92kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 311mg | Fiber: 3g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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