Recipes Broccoli Stems
~ These Parmesan Roasted Broccoli Stalks disappear in a flash! They’re a terrific little snack, and also a perfect dinner side dish recipe. With just a couple of ingredients, they’re quick and easy, and they deliciously utilize a part of the vegetable that’s often otherwise discarded. Bonus: you get some really fun, random shapes, too – a lot of cute kid-allure to get your kiddos eating some more veggies! ~
• Ready in 30 Minutes or Less • Includes Make-Ahead Steps• Vegetarian (see note) • Gluten Free •
So you’re basically a wise budgeterand earth-smart consumer … and also a card-carrying member of the foodie “In” club. You own that, right?!?
How To Use Up Excess Broccoli Stalks
Top chefs pride themselves on repurposing portions of ingredientsthat might previously have headed for the compost pile, even creating dishes that feature one single main ingredient, used in as many innovative ways as possible.
It’s a wonderful response to a growing global consciousness about the environment, and a desire to be more careful stewards of our food, farms and threatened natural resources.
These roasted broccoli stalks were one more tiny thing our family could do to be a part of all that. In much the same way that we use bits of leftover chicken to make our frozen dog treats and our baked dog biscuits … we also realized that roasting broccoli stalks into delicious chips was a great solution all around!
Roasted Broccoli Stems Recipe
For one thing, theytaste fantastic – surprisingly delicious for just a few basic ingredients! Salty parmesan cheese is exactly the right counterpoint to the warm, roasted broccoli. The only other ingredients you need are a little olive oil and a sprinkling of salt and pepper. So simple!
Makesour beloved Roasted Broccoli and Cauliflower Pasta , I often have broccoli stalks left over. Lots of ’em! And, with all the terrific feedback we’ve gotten from friends and relatives about that particular pasta recipe, I knew you guys might have small mountains of broccoli stalks in your own kitchens, too.
No worries – you can enjoy that scrumptious pasta one night, and save the broccoli stalks for a snack or easy side dish later in the week. Bonus!
Broccoli Stem Slaw
The stems are generally pretty tender up near the florets, but I definitely like to peel awaythe outer layer where it gets thicker and tougher, further down near the base of each broccoli stalk.
“chip.” We roast them just long enough to get some caramelized brown spots and create that deeper roasted flavor, but we’re not going for crispy-crunchy texture here.)
What’s really fun (and ultra kid-appealing!) are the random, quirky shapes you get as you slice the broccoli upnear the florets at the top of each stalk.
Broccoli Stem Stir Fry
Just like with clouds in the sky, you and your little ones can try to figure outwhat all those crazyshapes actually are (space invaders? teddy bears?). And you might be delighted to find that the kiddos are suddenly a bit more excited about eating some veggies, too!
We’ve saved broccoli stalks from the compost heap, and also gotten kiddos to eat more veggies. If you’re keeping score, we are
I swear I didn’t strategically place those bits of black pepper. Just a lucky accident that those specks happened to fall perfectly into place as an eye and a little turtle mouth! What kid could resist?!?
Stir Fried Broccoli Stems Recipe
1. Simplicity – Once you’ve got your broccoli stalks peeled and adorably (see turtle above!) sliced, they just need a quick toss with some olive oil, salt and pepper. Seriously simple. That’s really all it takes to create roasty-toasty-delicious magic in the oven.
You’ve heard me get gushy before about how much I love roasting vegetables. You remember … our “I’m-fantasizing-about-it-this-very-minute” Roasted Broccoli and CauliflowerPasta , and the “I-make-them-ALL-the-time”Rosemary Roasted Potatoes, and also our super-popular Roasted Green Beans with Balsamic Browned Butter . To name just a few.
It makes veggies taste amazing (so your family eats a ton of them, and you feel like a nutrition superhero). ‘Nuff said.
Are Broccoli Stems Good For You?
2. Lotsa Real Estate – Just like with any other veggies you roast, a major key to successis making sure you spread them out on the baking sheet.
Remember the discussion about veggie real estate when we were roasting potatoes for our Cheesy Pizza Fries ? Broccoli stalks like their space, too. If you pile them on top of each other, they’ll tend to steam rather than roasting, and you won’t get the same result, or all those pretty, toasty brown spots that indicate maximum yum-ness.
3. The Perfect Cheese – Once your roasted broccoli stalks are nearly at peak perfection, you flip them and stir them (spreading them back out again!), and add the final flourish – salty, cheesy, delicious parmesan!
Asian Crunchy Broccoli Stem Salad
We’ve tried making this recipe with cheddar, too, but parmesan was the clear winner for us (we were surprised!). It only takes a tiny bit of cheese to yield a big flavor impact.
As in …we typically scarf down every last roasted broccoli chip before we even get around to dishing up the rest of the meal! You know I don’t make this stuff up … happened again just last night. Amini feeding frenzy where wesometimes need to count fingers once it’s over. (Ok … I’m kidding a little bit about that last part. But only a little!)
But, I also want you to get inspired in thinking about ways to avoid food waste, whether you’re using this particular recipe or not.
Broccoli Stalk Soup Recipe
Consider them to be part of the broccoli! If you’re making a broccoli salad for a picnic, for example … why stop at including only the florets? Dicethe stalks, and toss them in, too!
Or, you could slice the stalks and sauté them with other veggies, chopthem forstir fries or soups … again, pretty much anywhere you can imagine using the florets.
Just remember that the broccoli stalks have a different texture (you know … more solid and less floret-y), and they may also have a slightly different cooking time. But beyond that … get creative, and you’ll cash in on great nutrition, without throwing out a perfectly good part of a vegetable that you already spent money to purchase!
Roasted Broccoli Stems
But really, first off … make these Parmesan Roasted Broccoli Stalks. It’ll probably be the only “use-up-that-broccoli” recipe idea you’ll ever need!
Broccoli stalks: To yield 2 cups of slices, you will need about 4-7 stalks, depending on how thick the stalks are and how far up each stalk you use.
Peeling the stalks: We use a vegetable peeler to quickly and easily remove the tough outer layer of the stalks. The stalks tend to be tougher at the bottom and require little or no peeling as you get toward the top, where the florets were. We don't recommend putting the peels down your garbage disposal.
Broccoli Stem Pesto ⋆ Use Leftover Broccoli Stalks In Pesto Sauce!
Parmesan cheese: To make this pasta recipe truly vegetarian, be sure to select a parmesan cheese made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet.
Make-ahead step: You can peel the broccoli stalks and slice the chips earlier in the day or even a day ahead. Wrap the slices tightly (so they don't dry out) and store them in the fridge until you're ready to finish the recipe.
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.
Broccoli Stem And Red Pepper Slaw Recipe
I’m Shelley – and along with my husband, Scott, and my kiddos, Amy and Ty – I’ve spent the last 10 years inspiring busy people with exhaustively tested, delicious, easy-to-make recipes ... straight from our healthy kitchen, to yours! Find out more ...Broccoli stems are one of those under-appreciated vegetable parts that don’t get much respect, yet when I’m cutting up stalks of broccoli, they’re my favorite part to nibble on. After I realized how much I liked them, a few years ago I started to save them in the vegetable crisper.
I’ve mostly used my broccoli stalk bounty in salads, but this idea for Stir-Fried Broccoli Stems is something I came up with when I was using a lot of broccoli and managed to have a whole pound of stems saved up. And if you’ve never eaten the broccoli stems, this recipe just might turn you into a fan.
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
Stop Throwing Out Your Broccoli Stems! They're Delicious!
I stir-fried my broccoli stems in a wok, but if you don’t have that type of pan any large frying pan will be fine.
If you use the Chili Garlic Sauce (affiliate link) the recipe calls for this will be a bit spicy. If you don’t want that you can definitely use less, or leave the spicy sauce out completely.
I ate this as a vegetarian dish for lunch the day I made it, but you might use it as a meatless side dish with something like Noodles with Peanut Sauce or Baked Sesame Tofu Sticks.
Broccoli Stem Fries
Serve Stir-Fried Broccoli Stems with Chicken Kabobs with
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