Broccoli stems often get overlooked — even I’ve been guilty of throwing them away when prepping florets for roasting or steaming. But they are delicious! The outer edges can be very woody, so be sure to peel thoroughly.
Recipe adapted from NY Times Cooking‘s Roasted Broccolini and Lemon with Parmesan.
stems from two bunches of broccoli, peeled and sliced thin lengthwise (about 1/8 inch thick), plus a few sliced florets
half of 1 lemon, sliced thin (seeds removed)
4 garlic cloves, sliced
4 tbsp olive oil
salt and pepper
1/4 cup grated Parmesan
Preheat oven to 425 degrees.
In a large bowl, toss broccoli, lemon and garlic in olive oil until well coated. Spread the mixture out on a baking sheet. Season with salt and pepper, and sprinkle with Parmesan.
Roast until broccoli is tender and browned on the edges, about 25 minutes.
Pictured: Corning Ware Green Macrame P-332 Roaster