Roasted Carrot and Broccoli Stems

Name: Roasted Carrot and Broccoli Stems
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European
Ingredients: 2 broccoli stems; 2 small - medium carrots; 2 tbsps olive oil; salt and pepper to taste; 1/2 tsp garlic powder; 1/8 tsp red pepper flakes (optional)

2 steps

Prep:5minCook:30min

I never knew we could eat broccoli stems, but lo and behold here they are. And they are delicious! It's like a buy-one-get-one-free deal. Buy broccoli and get the stem for free! Sweeter than the florets that we have been eating while tossing the stalks. But no more!! They can of course be made alone but I thought I'd pair them with bright carrot slices.

Updated at: Sat, 22 Jun 2024 11:58:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories178.1 kcal (9%)

Total Fat14.8 g (21%)

Carbs10.7 g (4%)

Sugars1.9 g (2%)

Protein3.9 g (8%)

Sodium446.8 mg (22%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

½ tspgarlic powder

⅛ tspred pepper flakes

optional

Instructions

Step 1

Start by cutting the woody end off the broccoli stems then, using a vegetable peeler, peel off the out layer and slice thinly. Peel and slice the carrots thinly too.

Step 2

Toss together with the olive oil and season with salt, pepper, garlic powder and red pepper flakes. Spread out on a parchment lined bake sheet. Bake at 400°F for 30 minutes tossing halfway through.

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