These Parmesan Roasted Broccoli Stalks disappear in a flash! They’re a terrific snack and a perfect dinner side dish. With just a few ingredients they’re quick and easy and make delicious use of a part of the vegetable that’s often discarded. Bonus: you get fun, random shapes that appeal to kids and help them eat more vegetables.
• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian (see note) • Gluten Free •
Throwing away edible parts of produce wastes money and nutrition. Using broccoli stalks for roasting is an easy, delicious way to reduce waste and get more from what you buy. Chefs and home cooks alike are embracing the practice of using every part of an ingredient, and these roasted broccoli stalks are a great, simple example.
The recipe uses just a few ingredients: peeled and thinly sliced broccoli stalks, a bit of olive oil, salt and pepper, and a sprinkle of Parmesan. The result is a savory, roasted vegetable bite with caramelized brown spots and a nutty cheese finish. They’re nutritious, flavorful, and perfect as a snack or a side dish.
Peeling and Slicing the Broccoli Stalks
Use a vegetable peeler to remove the tougher outer layer from the stalks. The stems are usually tender near the florets, so you only need to peel where the stalk gets thicker and tougher nearer the base.
After peeling, slice the stalks thinly—about 1/8″ thick—so they roast evenly and develop those toasty brown spots. These slices aren’t meant to become paper-thin crunchy chips; the goal is a tender, caramelized texture with plenty of flavor.
Kid-Friendly Fun Shapes
Slicing near the florets creates quirky shapes that kids often find delightful. Those little shapes invite games and imagination—clouds, turtles, or space invaders—and sometimes that playful presentation helps children try and enjoy more vegetables.
Beyond the fun factor, these roasted stalks are an easy win for families: they make a tasty snack, a quick side dish, and they rescue perfectly good food from the compost.
Tips for Perfect Roasted Broccoli Stalks
1. Keep it simple: Toss peeled, thinly sliced stalks with olive oil, salt, and pepper. That’s all you need to coax deep, roasted flavor from the vegetable.
2. Give them space: Arrange slices in a single layer so they roast instead of steam. Spacing ensures those attractive brown spots and concentrated flavor.
3. Finish with Parmesan: When the stalks have developed some brown spots, stir, spread them back out, sprinkle with grated Parmesan, and return to the oven a couple of minutes until the cheese melts and toasts slightly. Parmesan provides a salty, nutty finish that elevates the simple roasted stalks.
These tend to disappear quickly at the table—often devoured before the rest of the meal is served. They’re that good.
Other Ways to Use Broccoli Stalks
Think of stalks as part of the broccoli: dice them into salads, slice and sauté with other vegetables, add them to stir-fries or soups, or use them wherever you’d normally use florets. They have a firmer texture and may need slightly longer cooking in some dishes, but they’re nutritious and versatile.
But first—try these Parmesan Roasted Broccoli Stalks. They’re simple to make, satisfying to eat, and a practical, tasty way to reduce food waste.
Parmesan Roasted Broccoli Stalks
1 cup
12 minutes
15 minutes
27 minutes
These Roasted Broccoli Stalks disappear in a flash! With just a couple of simple ingredients, they’re an easy snack or a quick side dish. Kids love them!
• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian (see note) • Gluten Free •
Ingredients
- 2 cups peeled and thinly sliced (about 1/8″ thick) broccoli stalks (see note)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 tablespoons grated Parmesan cheese (see note)
Instructions
- Preheat oven to 475°F. Line a baking sheet with parchment paper.
- In a medium bowl (or directly on the parchment-lined baking sheet), toss broccoli stalks with olive oil, salt, and pepper until evenly coated. Spread slices in a single layer so they are not piled up.
- Bake about 13 minutes, until the broccoli develops roasted brown spots.
- Remove from oven, stir and flip the slices, then spread them out again. Evenly top each slice with Parmesan.
- Return to oven for about 2 minutes, until the cheese melts and becomes lightly browned and bubbly.
- Serve immediately.
Notes
Broccoli stalks: To yield 2 cups of slices you’ll need about 4–7 stalks, depending on thickness and how high up the stalk you slice.
Peeling: Use a vegetable peeler to remove the tougher outer layer near the base; the top of the stalk near the florets is often tender and needs less or no peeling. Avoid putting the peels down the garbage disposal.
Parmesan: To keep the recipe vegetarian, choose Parmesan made without animal rennet if that is important to you.
Make-ahead: Peel and slice the stalks earlier in the day or a day ahead. Wrap tightly and refrigerate so the slices don’t dry out.
Nutrition Information:
Yield: 4 servings
Serving Size: 1/4 cup
Amount Per Serving:
Calories: 75Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 240mgCarbohydrates: 6gFiber: 3gSugar: 1gProtein: 3g
Nutrition information is an estimate and can vary with ingredients and preparation. Consult a professional for specific dietary advice.
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