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I’ve found that having simple recipes, like this one for roasted broccoli stems, really help to save money and reduce how often I feel guilty about throwing away food. I don’t know about you, but I’m often disappointed when I throw out excess food. Or see veggies that I bought at the farmers market start to go bad in my refrigerator. Mostly, it makes me sad because that’s money going right into the trash, and I really don’t like wasting money.
Roasted broccoli stems have the same flavor as the florets, so why do we throw them out in the first place? Is it because they’re not as pretty? Because we didn’t grow up eating the stems? Don’t let any of those questions stop you. Trust me, you won’t feel like you’re eating something that was probably destined for the compost pile before you came across this recipe.
Eliminating Food Waste Doesn’t Have to be Complicated
You don’t need complicated recipes to begin to eliminate food waste in your kitchen. While I love coming up with creative recipes that use carrot tops or kale stems, I don’t always cook up complex dinners. These roasted broccoli stems are a perfect example of a simple side dish that helps you reduce food waste.
As a side note: composting can be great, especially if you garden, but that’s not really a great option in my area yet. Even though Anchorage is a decently populated city, wildlife roams about alongside the people. And I’m not talking about squirrels or raccoons. I’m talking about moose, and even bears. I’ve already been visited by a moose, who graciously left some presents behind for me to clean up on my front lawn.* Until I’m able to get an Alaska-proof composting bin, I’m going to continue to eliminate food waste on the front (consumption) end, rather than create bear bait.
*No, I don’t have pictures, sorry! I didn’t actually get to see the moose myself, only the evidence he left behind.
Ingredients and Substitutions
Broccoli Stems (Crowns)
Broccoli is readily available year round at many farmers markets, but it really peaks from the fall to early spring. This is a crop you’ll see at the winter farmers market, if you are so lucky to have one in your area.
Buying broccoli crowns with the stems, as opposed to baggies of broccoli florets, can save you money up front as well. Broccoli crowns can be up to half the price per pound of buying packaged florets. So, this is really a twofer since you’ll get the florets and the stem for the cheaper price. Yes, it takes a few extra minutes to prep the florets, but that’s worth it to get high quality produce at a reasonable price.
This same principle applies to cauliflower as well. If you’ve bought a whole cauliflower crown and didn’t use the stem, roast it up using the same technique I’ve laid out here.
Avocado Oil
Roasting vegetables in the oven naturally requires high temperatures, making olive oil a less suitable option for these recipes. I prefer using avocado oil for any high-heat application.
In general, I avoid processed seed oils, like canola, in my own cooking. Can’t always avoid them while eating out, but I can at least control that in my own home. And watch out, there are a lot of avocado oils sold at the grocery store that are mixed with canola and other seed oils. I recommend Marianne’s, which tested to be 100% pure avocado oil, and I am able to purchase from Costco in bulk at a reasonable price.
Tips and Tricks
Use a Y-peeler, like this one (not sponsored), to peel the broccoli stems. You don’t have to peel the stems, but I do find that it’s more pleasant to eat the stems when they are peeled.
Additionally, sometimes at the farmers market you may find broccoli with an extra long stem. The stems tend to get woody the farther away they are from the crown, so these parts are best saved for compost.
Serving Suggestions
Serve these roasted broccoli stems as a side to steak, pork tenderloin, or chicken thighs. If you want to jazz them up a little bit, toss them with a little bit of my Whole30 Carrot Top Salsa Verde; that’s what I did after I took these photos.
Roasted broccoli stems would also be a great addition to a quinoa bowl. Try substituting them for the roasted asparagus in my recipe here.
Roasted broccoli stems are also great addition to frittatas. I typically use The Kitchn’s ratio of eggs to milk to fillings for the perfect frittata. Try a combination of roasted broccoli stems and potatoes, cheddar, and bacon for a “loaded mashed potato” version.
What about the leftovers?
I would be surprised if you’ve got leftovers, given the size of the average broccoli or cauliflower stem. But, if you do, roasted broccoli stems can be treated like any other roasted vegetable. Store them in a covered container in the refrigerator for up to 3 days.
Whole30 Roasted Broccoli Stems
I've found that simple recipes, like this one for roasted broccoli stems, really help to save money and reduce how often I feel guilty about throwing away food.
Ingredients
- 2 broccoli stems, from trimmed crowns
- 2 tbsp avocado oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F.
- Peel broccoli stems using a vegetable peeler.
- Cut peeled stems into coins, approximately ¼ inch thick.
- Toss broccoli with avocado oil, salt, and pepper,
- Spread broccoli onto a sheet pan in a single layer, and roast in the oven until soft and the stems turn a golden brown, approximately 20 to 25 minutes.
Notes
Add roasted broccoli stems to your next sheet pan meal, or roast them alongside any other vegetables at the same temperature.
