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. To season: I use kosher salt, black pepper, and garlic powder.
Broccoli Stems vs. Florets
Variations
Use melted butter or ghee instead of olive oil. Add herbs such as dried thyme or dried oregano. I especially like dried thyme. Sprinkle the broccoli 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: 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.
Your first step is to peel the stems, then slice them into rounds. (Photos 1,2). In a bowl, toss the rounds with olive oil, salt, pepper, and garlic powder. (Photos 3,4). 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. (Photos 5,6).
Expert Tips
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. I prefer garlic powder to fresh minced garlic in this recipe because the powder coats the stems more uniformly.
Serving Suggestions
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power. They are also excellent cold, straight out of the fridge. I often serve them with a main dish that I can cook in the same 450°F oven, such as:
Chicken kabobs Skin-on chicken breast Keto chicken casserole Pesto chicken Cajun chicken Turkey legs Baked catfish Roasted pork tenderloin Bacon-wrapped pork tenderloin Bacon-wrapped chicken breast
More Broccoli Recipes
Recipe Card
