Don’t toss broccoli stems! When oven-roasted with olive oil and spices, they are creamy and delicious. They take a bit longer to cook than broccoli florets, so simply place them on a separate baking sheet. They're still ready fast - in about 30 minutes.
I used to toss the stems when I made roasted broccoli. Not anymore! Now I know that the roasted stems are a surprising delicacy. You just need to know how to cook them. They are entirely edible once peeled and cooked, and the best part: they are delicious. Sometimes, I think I prefer them to broccoli florets. They become wonderfully creamy and buttery when roasted.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Broccoli stems: 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! If you'd like, you can use avocado oil instead. It has a higher smoke point, but it's not as flavorful.
- To season: Kosher salt, black pepper, and garlic powder. I prefer garlic powder to fresh minced garlic in this recipe because the powder coats the stems more uniformly.
Variations
- Use melted butter or ghee instead of olive oil.
- Add herbs such as ½ teaspoon of dried thyme or dried oregano. I especially like dried thyme.
- Sprinkle the stems with grated parmesan during the last 10 minutes of roasting.
- Sprinkle the finished dish with red pepper flakes.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Your first step is to peel the stems and slice them into rounds.
In a bowl, toss the rounds with olive oil, salt, pepper, and garlic powder.
Spread them on a rimmed baking sheet in a single layer. Roast until tender and golden brown. This should take about 10 minutes per side in a 450°F oven.
Expert Tip
Broccoli has two main parts: the stems and the florets. The stems are the thick, elongated parts that connect the florets to the plant's central stalk. They are firm and fibrous, with a light green color. The florets are small, dark green clusters at the top of the broccoli stalk.
Both parts are edible, but the stems are tougher and require a longer cooking time to become tender. That's why it's best to use two baking sheets, one for the broccoli florets and one for the stems. The florets will be ready faster than the stems. At 450°F, the stems need about 20 minutes in the oven, while the florets should be ready after 10-15 minutes.
Recipe FAQs
Yes, they are edible. They need to be peeled and cooked - they are quite fibrous. But once prepared, they are wonderfully creamy.
They 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 myself. I prefer the creamy texture of the stems to the coarse texture of the florets.
Yes, just like you can steam broccoli. They will need to be steamed for a longer time, so add more water and ensure there's enough water left in the pan throughout the steaming process.
They'll need to steam for about 10 minutes, but it's best to start checking after 8 minutes.
Serving Suggestions
Anything you would serve alongside broccoli florets goes with the stems as well. I often serve them with a main dish I can cook in the same 450°F oven, such as:
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. They are also excellent cold, straight out of the fridge.
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Recipe Card
Roasted Broccoli Stems
Video
Ingredients
- ½ pound broccoli stems - peeled and thinly sliced
- 1 tablespoon olive oil - extra-virgin
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 450°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil.
- Cut the broccoli stalk off and peel its rough outer layer with a vegetable peeler.
- Slice the stalk into ¼-inch thick rounds.
- In a bowl, toss the rounds with olive oil, salt, pepper, and garlic powder.
- Spread the rounds on the prepared baking sheet in a single layer.
- Roast until golden brown, about 10 minutes per side. Serve immediately.
Notes
- It's best to use two baking sheets, one for the broccoli florets and one for the stems. The florets will be ready faster than the stems. At 450°F, the stems need about 20 minutes in the oven, while the florets should be ready after 10-15 minutes.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. They are also excellent cold, straight out of the fridge.
Nutrition per Serving
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Jill says
I tried this tonight and we loved it! I'll make it again. Tasted even better than broccoli florets. The texture is terrific. Yummy and super easy to make. I always composted the stems, but now I will eat them. Thank you!
Vered DeLeeuw says
You're welcome. 🙂
PJ says
Absolutely delicious! Hate myself for throwing these away for so many years. Never again. Thank you for this wonderful and simple recipe.
Vered DeLeeuw says
Right?! I was amazed the first time I roasted them. Thank you for taking the time to write a comment!