Roasted Broccoli Stalks With Parmesan

4 servings
25 min

Here's a delicious way to use up that leftover tough thick Broccoli stalk. I used to cut the florets off for cooking and then throw away the stalk, but what a waste that was.

A waste of money since we buy broccoli by the pound, but also what a waste of food!

Sliced thinly and then roasted with oil, cheese, salt and pepper, these Broccoli stems are super tasty and they're healthy as well.

Two tips: Slice them very thin and also, use a potato peeler to peel away the tough outer layer of the stalk. It's woody; the tender part is under that.

Enjoy these roasted broccoli stalks with parmesan cheese as a side dish at dinner or an afternoon appetizer.

Sliced broccoli is tossed with a mix of cheese, oil, salt and pepper to coat the slices.

Bake in the oven on a parchment paper lined baking sheet.

Serve as a side dish along with these Smashed Potatoes and you've got dinner ready in less than 30 minutes!

Roasted Broccoli Stalks With Parmesan
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 4 cups Broccoli Stems, sliced
  • 2 tbsp Extra Virgin Olive Oil
  • 1/3 cup Fresh Parmesan Cheese, grated
  • salt and pepper to taste

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.
Annie|More Dollars at Home
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