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.
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.
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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.
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.
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
Yes, they are edible. They do need to be peeled and cooked - they are quite fibrous. But once prepared, they are wonderfully creamy.
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.
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.
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Recipe card
Roasted Broccoli Stems
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.
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NOTES
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NUTRITION PER SERVING
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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. 