Roasted broccoli stalks
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!
Yield: 3 -4 servings
Ingredients
- 2 large bunches of broccoli stems
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder (optional)
- ⅛ teaspoon roasted red pepper flakes (optional)
- 2 tablespoons Parmesan cheese, grated
Instructions
- Preheat oven to 375.
- Trim rough outer edges off of broccoli stems then slice into thin coins.
- Mix broccoli pieces with olive oil, salt, pepper and other seasonings (except Parmesan cheese), if using.
- Roast at 375 for 20-30 minutes, stirring once, until tender.
- Sprinkle with Parmesan cheese and serve hot.
Notes
I slice my little discs about ¼-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.
Nutrition
Serving: 1serving | Calories: 81kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 240mg | Fiber: 5g | Sugar: 2g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
