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Roasted Parmesan Broccoli Stems – How to Use Broccoli Stalks

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Making these roasted Parmesan Broccoli Stems means

never throwing out Broccoli stalks again!

For years I have cut the broccoli florets off the stalk and steamed the florets for our dinner vegetable. But, what to do with the broccoli stems? Truth – I always threw them out.

Because, what was there to do with them? They are thick especially down at the base of the stalk. Really thick. Not that tasty.

The top part of the broccoli stalk closer to the florets was much thinner and frankly, it tasted a lot better. So along with a lot of other people, I just tossed the main part of the stalk after cutting away the florets.

Until I found this awesome way to actually use the stalks and benefit from all that fiber and vitamins E and K.  Plus, I am lowering the amount of food waste in our house, because we are eating the entire head of broccoli.

Now, I discovered even more ways to use broccoli stems, more on that later. First let me share this side dish recipe for Roasted Broccoli Stems with you – it’s the perfect way to use up an entire head of broccoli.

 

Roasted Parmesan Broccoli Stems on a serving plate

Roasted Parmesan Broccoli Stems

It is so simple to make this quick appetizer and you only need 5 simple ingredients. As long as you have these on hand, you’re good to go!

  • Broccoli stems
  • Extra Virgin Olive Oil
  • Parmesan Cheese
  • Salt and Pepper

 

Instructions:

Preheat the oven to 425° and line a baking sheet with parchment paper.

Remove all the broccoli florets from the stalk. Then peel the broccoli stalks by taking off the tough outer layer of the broccoli stalk. It will be more tender once that outer part is taken away.  Slice the peeled stem into 1/8 inch pieces.

You want the broccoli slices to be thin.

 

Parmesan Broccoli stems being mixed with oil salt and pepper in a bowl.
Combine stems with cheese, oil salt and pepper and mix well.

In a large mixing bowl, combine the sliced broccoli stems, Parmesan cheese, extra virgin olive oil, salt and pepper.

Use tongs to toss the broccoli slices so that the cheese, oil, salt and pepper are evenly distributed.

 

Broccoli stems covered in parmesan cheese, oil, salt and pepper on a lined baking sheet
Try to get the stems in a single layer on a lined baking pan.

Spread them out evenly on a parchment paper covered rimmed baking sheet. Single layer is definitely the best.

Roast in preheated oven for about 15 minutes. When the broccoli is tender and golden brown, it’s ready so pull it out.

 

Roasted Parmesan Broccoli Stems on a serving plate
Enjoy as a side dish with dinner or on their own as a snack.

Remove from oven and add more salt and pepper, if needed. Transfer the roasted broccoli stalks to a serving platter. Serve immediately.

 

What to do with Broccoli Stalks?

There are several other ways to use up the stalks, especially if you cut the broccoli stem into small pieces. Then try one of these options:

  • add to beef or chicken stew with other vegetables
  • saute them with pretty much any type of other vegetable
  • add them to a salad
  • turn them into a broccoli stem salad where they are the main attraction
  • add them to other vegetables and turn them into a vegetable soup broth

 

Enjoy Roasted Parmesan Broccoli Stems as a side dish for dinner or as a snack

 

More Recipes:

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14 of our favorite Potato Side Dish recipes – all in one place

 

Roasted Parmesan Broccoli Stems on a serving plate

Roasted Parmesan Broccoli Stems

The perfect way to use Broccoli stalks - makes a wonderful appetizer or snack
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4
Calories 75 kcal

Equipment

  • baking sheet
  • mixing bowl

Ingredients
  

  • 4 cups Broccoli Stems, sliced
  • 2 tbsp Extra Virgin Olive Oil
  • 1/3 cup Fresh Parmesan Cheese, grated
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 425° and line a baking sheet with parchment paper.
  • Remove all florets from the head of broccoli. Peel the stalks to remove tough outside layer.
  • Slice the stem into 1/8 in pieces.
  • Add sliced broccoli stems, extra virgin olive oil, Parmesan cheese, salt and pepper to a large mixing bowl.
  • Use tongs to mix ingredients together, so that the cheese, oil, salt and pepper are evenly distributed.
  • Arrange the mixture evenly on the parchment paper covered baking sheet.
  • Roast in preheated oven for about 15 minutes, until the broccoli is tender and golden brown.
  • Remove from oven and add more salt and pepper, if needed. Serve immediately.
Keyword broccoli stalks, broccoli stems, parmesan cheese, roasted broccoli

 


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