Don’t toss those broccoli stalks! Roasted broccoli stems are easy to make, and they are creamy and delicious.
Don’t toss those broccoli 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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included 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! 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: Make sure it’s fresh. A stale spice can easily ruin a dish! I actually prefer garlic powder to fresh minced garlic in this recipe, because I feel that it coats the broccoli more uniformly.
How to cook broccoli stems
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to season the broccoli stalks. In a bowl, toss them with olive oil, salt, pepper, and garlic powder.
2. Now spread them on a rimmed baking sheet in a single layer.
3. Lastly, roast them until tender and golden brown. This should take about 10 minutes per side in a 450°F oven.
Bake the florets and the stems separately
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.
What do roasted broccoli stalks 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 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 the stems to the coarse texture of the florets. And they are also not as bitter.
What to serve with roasted broccoli stems?
Anything you would serve alongside broccoli! I often serve them with oven chicken kabobs or with skin-on chicken breast, because I can use the same 450°F oven for both dishes.
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.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Roasted Broccoli Stalks
INGREDIENTS
- 1/2 lb. broccoli stalks peeled and thinly sliced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
INSTRUCTIONS
- Preheat your oven to 450 degrees F. Line a large rimmed baking sheet with 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. Leftovers can be kept in the fridge, in an airtight container, for 3-4 days.
WATCH THE VIDEO:
More Recipes to Try:
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, Reader's Digest, and Better Homes and Gardens.