Roasted broccoli stalks — or coins — are a great way to incorporate broccoli stems and reduce food waste. Just a few simple ingredients make these super tasty!
I feel like it’s been AGES since we’ve talked! I had the food blogging conference, spring break last week and then you know, I’m just getting down to business with my homemade baby food post that came out earlier in the week.
Granted, if you follow me on Instagram or subscribe to my newsletter, you’re getting some of the behind the scenes. 😊
But let’s do a quick recap: Food blogging conference in Charleston was all kinds of fabulous! Inspiring, uplifting and OH SO NICE to bond with some fellow foodies over all the nerdy ins and outs of this business. Oh, and made all kinds of amazing friends and had lots of good eats + drinks! 💕
Spring break was wonderful but also a little sad. It was unbelievably lovely to have a week off with the kiddos and to visit with my in-laws. But my husband’s grandfather — and my son’s namesake — fell ill and went into the hospital. Everyone took off to go visit him for a night while I stayed back with the kids.
He’s still in the ICU and we’re hoping for the best, but it hasn’t been looking great. We’ll just hang in there and see what happens. Thoughts/good vibes/prayers appreciated. 💕
Still, we managed to have lots of fun! Kiddos make a good distraction. 😉
But on to the food…
This month’s Recipe Redux challenged us to reduce food waste and create a recipe using something that might normally be thrown away.
My homemade baby food pouches are perfect for this sort of thing and so are my turmeric chicken bowls that rely on some staples and can use up veggie scraps. (Kinda like how you can customize my one-pot vegetarian spaghetti.)
But I had to come up with something new. The first recipe I tested in this category was a huge success. It was cake, after all. But it was also one that I lied about – didn’t tell anyone at the party what was really in it.
So that kinda seemed like a bad recipe to blog about. “Make this delicious cake – and then don’t tell anyone what’s in it!” 😂
(If you really want to know, comment below and I’ll let you in on what it was.)
And the whole time I was testing that recipe, I had these roasted broccoli stalks in my head.
The first time I used broccoli stalks all by themselves was years ago and I pickled them, using a recipe from The New York Times. And they were strange but awesome.
It was another one where I made people eat it – so they liked it – before I would tell them what it was.
Apparently, you should be nervous about coming over and eating my food. 😂
But this recipe today, these are just fun little roasted broccoli coins that get seasoned, baked and then dusted with a bit of Parmesan cheese.
No lying, no sneakiness, no awkwardness needed. Cause they’re just GOOD!
On the other hand, I lamented the fact that they are a little less than star quality in the photo department. That bizarre cake would have been WAY easier to make look good! Ah well, I wanted to bring them to you anyway!
Tips on making roasted broccoli stalks:
- You’ll need to rinse your stalks, trim off the bottom ends and pull off any leaves.
- You also may need to cut off or shave off any bad spots or wild outshoots so these will cut more evenly.
- I slice my little discs about 1/4-inch thick and they roast up beautifully.
- Don’t throw away any of the upper stalks though! Just toss them with the seasonings and throw them on the sheet pan too. You can take them out earlier if you need to.
- Feel free to substitute nutritional yeast or just skip the cheese if you want to make these vegan.
So stop throwing away those broccoli stems! You can put them to good use and make these cute and tasty little coins.
What are your best uses of food scraps? Best ideas for reducing food waste? I’d love to hear them in the comments below! (And check out my fellow Redux members below for all of their great ideas)
XO,
Kathryn
Roasted broccoli stalks — or coins — are a great way to incorporate broccoli stems and reduce food waste. Just a few simple ingredients make these super tasty! I slice my little discs about 1/4-inch thick and they roast up beautifully. Don’t throw away any of the upper stalks though! Just toss them with the seasonings and throw them on the sheet pan too. You can take them out earlier if you need to.Roasted broccoli stalks
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
4 Serving Size:
1
Amount Per Serving: Calories: 81Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 240mgCarbohydrates: 11gFiber: 5gSugar: 2gProtein: 4g
[email protected] says
do you think it’s a sign i have a toddler if i look at these and automatically think they look vaguely dinosaur shaped?
Kathryn says
Hahaha, yes Lindsay! And I think Squish would love these 😉 XO
Regan @ Healthy Aperture says
I’ve never heard of broccoli coins, but I think this is an AWESOME way to use up those stalks!
And yes, I’m dying to know what the secret cake was all about 🙂
Kathryn says
That may be a kiddo-invented phrase from my house 😉 But broccoli coins are super yummy!
As for the cake… it was made with banana peels. Yup, the peels (none of the actual bananas). And it was seriously good but like I said, a little disturbing to mention to anyone! 😂
Patti says
Wow, that’s amazing! I just learned about using banana peels as a vegan alternative to bacon after marinating in maple syrup.
Kathryn Doherty says
Wow, that sounds like a fun use, too!
Serena says
Love this line: “No lying, no sneakiness, no awkwardness needed. Cause they’re just GOOD!” And love this recipe! Ditto what Regan said about the cake!
Kathryn says
Haha, it’s true!!
That cake on the other hand… all kinds of lying and sneakiness involved. I spilled the beans to Regan above but it was a banana peel cake. Yup, just the peels, not the bananas. Again, a great way to use what would normally be wasted but sheesh, I couldn’t bring myself to tell anyone about it! 😂
Jessica @ Nutritioulicious says
I have a friend whose daughter only likes the stalks, so this is perfect for them! And I can’t wait to try them. I hate throwing out the stalks, but no one ever wants them. Parmesan will change that! Also can’t wait to hear what was in the cake!
Kathryn says
Parmesan changes everything, right?!? But seriously, you gotta make these and pass them along to your friend – so easy and so good!
As for the cake… it was a banana cake. A banana peel cake. Yup, used the peels of the banana (soaked to soften then pureed) and while it tasted great, I just couldn’t bring myself to share that tidbit with friends at the party I took it to… 😂
anne says
i think the stalks are the best part of the broccoli are the best part! Definitely going to try these!
Kathryn says
Yay for a fellow broccoli stalk lover! They are SO good, right?!
[email protected] A Dash of Cinnamon says
I always use my broccoli stalks! I’m glad you pointed this out that other people can use them too! Such a waste if not.
Kathryn says
Agreed! Sometimes I buy just the crowns but whenever I have the whole stalk, I always try to use it up – so easy, so healthy and so tasty!
Gail says
My neighbor grows organic broccoli and cauliflower. Just tried this with my broccoli stalks and it is wonderful. Trying to eat healthier. I will definitely make this again and again. Next time will add cauliflower stalks too. Yummm
Kathryn says
I’m so happy to hear you loved these Gail! Great idea to add the cauliflower too!
jack rokon says
Hi,
I have a friend whose daughter only likes the stalks, so this is perfect for them! And I can’t wait to try them. I hate throwing out the stalks, but no one ever wants them. Parmesan will change that! Also can’t wait to hear what was in the cake!
Kathryn says
Parmesan and some roasting definitely helps save these stalks – such an easy thing to do too! I hope you and your friend’s daughter both love them! As for the cake… it was made with banana peels. Yup, just the peels. You soak them for a couple of days and then blend them into a puree to use in the cake batter. It really was delicious but maybe a little too weird… 😊
Jack Rokon says
Thank you, It really was delicious
Kathryn says
I’m so glad to hear you enjoyed it Jack! 😊
Mary Hennebry says
I cut broccoli stalks in matchstick shapes and add to stirfry
Kathryn Doherty says
Yum! That’s a great way to use them too Mary; thanks for sharing! 😊
Patti says
Hi Kathryn! What a coincidence finding your post, as I’m currently taking a similar course being offered by the James Beard Foundation, entitled Waste Not. Needed something for broccoli stems, as I originally chose apple peels but burned all mine trying to make chips! I love your idea of cross cutting, as other posts show them strictly cut as fries. This gives people more options. And re: your sneaky kitchen moves, I love serving my Mexican Hot Chocolate pudding and not telling my guests it’s made of tofu – the look on their faces afterwards is priceless!
Kathryn Doherty says
That sounds like a great course! And yes, the coin shape makes these much more versatile. Also, I’ve had a tofu-based pudding and it really is crazy how you can’t tell at all! 😊