Roasted broccoli stalks are easy to make, and they are creamy and delicious. So make sure you don’t toss those stems when you cook broccoli!
What do roasted broccoli stalks taste like?
Broccoli stalks are tough and woody. But when peeled and 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 the creamy texture of roasted broccoli stems to the coarse texture of broccoli florets. And they are also not as bitter.
How do you make roasted broccoli stalks?
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. Scroll down to the recipe card for the full instructions.
I do have one tip for you. It’s best to use two baking sheets, one for the broccoli florets and one for the stalks. The florets will be ready faster than the stalks. At 450 degrees F, the stalks need about 20 minutes in the oven, while the florets will likely be ready after 10-15 minutes.
What to serve with roasted broccoli stems?
What about leftovers?
You can keep leftover roasted broccoli stalks 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 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.