~ These Parmesan Roasted Broccoli Stalks disappear in a flash! They’re a terrific little snack and a perfect dinner side. With just a few ingredients they’re quick, easy, and a delicious way to use the part of the vegetable that’s often discarded. Bonus: you get fun, quirky shapes that kids love — a simple trick to get more vegetables on their plates! ~
This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian (see note) • Gluten Free •
Hate wasting food you already paid for? Me too. That’s why I love turning broccoli stalks — often tossed — into a delicious snack or side dish. Roasting brings out a deep, savory flavor that pairs perfectly with a light sprinkle of grated parmesan, a touch of olive oil, and a pinch of salt and pepper. The result is simple, nutritious, and quick to make.
Using stalks this way is also a small but meaningful step toward reducing food waste. Top chefs and home cooks alike are embracing whole-ingredient cooking, finding ways to use every edible part of vegetables. Turning broccoli stalks into roasted “chips” is an easy, practical approach you can do at home with minimal effort.
If you often roast broccoli or make recipes that use florets, you may end up with a pile of stalks like I do. Instead of composting them, peel and slice the stalks thinly and roast. They’re fantastic alongside a weeknight meal, perfect for lunchboxes, or as a crunchy-tender snack for hungry kids who might be drawn in by the odd shapes the slices make.
Peeling and Slicing Your Broccoli Stalks
Use a vegetable peeler to remove the tough outer skin from the lower half of each stalk. Near the florets the stalk is tender and may need little or no peeling. After peeling, slice the stalks thinly — about 1/8″ thick — to create the chip shapes. Slices near the top of the stalk will produce fun, irregular shapes that kids often find irresistible.
Note: these slices won’t become paper-thin crisps. Roast them until they develop caramelized brown spots for concentrated flavor while keeping a tender bite.
A Fun Way to Get Kids to Eat More Vegetables
Slicing near the top of each stalk yields quirky shapes — clouds, turtles, or little animals — that make snacking an adventure. Invite kids to guess the shapes as you serve the roasted slices. The novelty, combined with the savory parmesan finish, often makes these an instant family favorite.
Tips for Perfect Roasted Broccoli Stalks
1. Keep it simple. Toss peeled, sliced stalks with a little olive oil, kosher salt, and fresh black pepper. The roasting process is what creates the deep, savory flavor — the seasoning simply enhances it.
2. Give them space. Spread the slices in a single layer on a parchment-lined baking sheet so they roast rather than steam. Proper spacing is the key to getting attractive browned spots and a concentrated roasted flavor.
3. Add the perfect cheese at the end. When the slices are nearly done, stir and flip them, spread them back out, and sprinkle grated parmesan over the top. Return to the oven just long enough for the cheese to melt and toast slightly. Parmesan gives a salty, nutty finish that elevates the roasted stalks into something special.
These usually disappear within minutes at our table. Serve warm for the best texture and flavor. They’re great as a snack, appetizer, or side dish — people often reach for seconds before the main course even arrives.
More Ways to Use Broccoli Stalks
Don’t think of stalks as waste — they’re part of the vegetable. Dice them into broccoli salads, sauté with other vegetables, add to stir-fries, or use in soups. Keep in mind stalks are firmer than florets, so they may need slightly longer cooking times. Beyond roasting, the possibilities are many and nutritious.
But start with these Parmesan Roasted Broccoli Stalks — they’re simple, fast, and wildly popular at our house. Once you try them, you’ll likely look at the whole broccoli differently and be glad you didn’t toss those stalks away.
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 ’em!
• 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 so they are evenly coated. Spread slices out in a single layer.
- Bake about 13 minutes, until the broccoli develops roasted brown spots.
- Remove from oven, stir and flip the slices, then spread them back out. Sprinkle evenly with parmesan.
- Return to oven for about 2 minutes, until the cheese melts and browns lightly.
- Serve immediately.
Notes
Broccoli stalks: To yield 2 cups of slices you’ll need about 4–7 stalks, depending on thickness and how far up the stalk you slice.
Peeling the stalks: A vegetable peeler quickly removes the tougher outer layer. Stalks are usually tougher at the bottom and tenderer near the florets. Don’t put the peels down a garbage disposal.
Parmesan cheese: If you want a vegetarian recipe, choose parmesan made without traditional animal rennet.
Make-ahead: Peel and slice the stalks earlier in the day or a day ahead, wrap tightly, and refrigerate so they don’t dry out.
Nutrition Information:
Yield: 4 servings
Serving Size: 1/4 cup
Amount Per Serving:
Calories: 75
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 4mg
Sodium: 240mg
Carbohydrates: 6g
Fiber: 3g
Protein: 3g
Nutrition information is an estimate and can vary based on ingredients and preparation. Consult a professional for specific dietary needs.
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