0 from 54 votes
Roasted Broccoli Stems
Don’t toss broccoli stems! When oven-roasted with olive oil and spices, they are creamy and delicious.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 92 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- ½ pound broccoli stems peeled and thinly sliced
- 1 tablespoon olive oil extra-virgin
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 450°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil.
- Cut the broccoli stalk off and peel its rough outer layer with a vegetable peeler.
- Slice the stalk into ¼-inch thick rounds.
- In a bowl, toss the rounds with olive oil, salt, pepper, and garlic powder.
- Spread the rounds on the prepared baking sheet in a single layer.
- Roast until golden brown, about 10 minutes per side. Serve immediately.
Cup of Yum
Notes
- 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.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. They are also excellent cold, straight out of the fridge.
Nutrition Information
Serving
0.5recipe
Calories
92kcal
(5%)
Carbohydrates
6g
(2%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
311mg
(13%)
Fiber
3g
(12%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 92
% Daily Value*
| Serving | 0.5recipe | |
| Calories | 92kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 311mg | 13% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.