If you’re looking for the perfect easy vegetable side dish, I highly recommend this roasted tenderstem broccoli. It’s incredibly easy to make in less than 20 minutes, and a great option for weeknight dinners as well as special occasions.
Tenderstem broccoli, also known as broccolini, sprouting broccoli, long broccoli, or stem broccoli, is a tasty vegetable that’s perfect for roasting. This is a quick and easy vegetable side dish that pair perfectly with practically any entree.
Roasting tenderstem broccoli brings out the amazing flavor in the vegetable. The stems are tender, and the tops are lightly charred, which gives the broccoli a fantastic texture. By adding toppings like lemon juice, Parmesan cheese, red pepper flakes or almond flakes, you can adjust the recipe however you like.
Why you’ll love it
- Easy tenderstem broccoli recipe
- Healthy vegetable side dish
- Perfect for any occasion
- Quick and simple to make
- Use any seasoning or toppings that you like
- Vegan, gluten free, keto, low carb and diet friendly
Tenderstem broccoli: Fresh broccoli is best for roasting. This is also known as sprouting broccoli, stem broccoli or broccolini. You can also make this dish with standard broccoli florets.
Almond flakes: Optional topping, which adds extra flavor and crunch to the dish.
Seasoning: Salt and black pepper bring out the flavor of the broccoli.
Olive oil: Perfect for roasting. You can also use canola oil or vegetable oil.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Place the tenderstem broccoli on a baking sheet. Drizzle olive oil, and sprinkle the seasoning. Turn the broccoli to coat them evenly with the oil and spices.
Two: Roast the broccoli in a preheated oven at 350 F / 180 C for about 10-15 minutes, or until the Tenderstem broccoli is bright green, and slightly browned on the edges. Optionally, add almond flakes, and roast for another minute.
- Add optional almond flakes for the last minute of cooking. They roast very quickly, and can’t be left in the oven for too long.
- Make sure to distribute the oil and seasoning evenly.
- Keep an eye on the broccoli. You want to remove them from the oven as soon as they start to char, or when they have a bright green color.
- Adjust the seasoning to taste.
Roasted tenderstem broccoli is a delicious, healthy side dish. It pairs perfectly with any entree, and can be served for lunch or dinner. Here are some of my favorite mains to serve with it:
Add toppings: Toppings like chopped nuts, shredded Parmesan cheese, Stilton or blue cheese, or dressings can be added to the broccoli after cooking.
Change the seasoning: Feel free to experiment with various seasoning and spices. Dried herbs, lemon juice, garlic powder, onion powder, red pepper flakes and flavored salt are great options.
Nut free: Omit the almonds.
To make this recipe, you will need a baking sheet or baking tray. I like to add a sheet of parchment paper, as this prevents the broccoli from sticking to the sheet pan. You can also use a silicone baking mat.
Store any leftover roasted broccolini in a sealed container in a refrigerator for up to 4 days. You can reheat it in an air fryer, skillet, oven or microwave, or enjoy the broccoli cold.
You can also slice the roasted broccoli, and add it to other dishes like salads, soups, stews and stir fries. This is a great way to use up leftover vegetables. For example, you can add them to Instant Pot Broccoli Cheddar Soup or Sausage and Rice Casserole.
Frequently asked questions
How is Tenderstem broccoli different?
Tenderstem broccoli has a longer, thick stem, and smaller heads. It’s a hybrid of broccoli and Chinese kale. The stem is tender, and cooks really well. Tenderstem broccoli tastes very similar to broccoli, but the texture is a little different.
How do you cook tenderstem broccoli?
Tenderstem broccoli can be roasted, steamed, boiled or stir fried. It only requires a few minutes of cooking, regardless of which method you use. You can also eat the broccoli raw, either as a snack with a good dip, or diced in salads.
How can you tell if tenderstem broccoli is cooked?
When the broccoli is cooked, it will develop a bright green color. The stems will be extra tender, but should not be soft. If the broccoli is roasted, it should be slightly charred or brown on the edges.
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Roasted Tenderstem Broccoli
This roasted tenderstem broccoli is a fantastic vegetable side dish that you can make in only 20 minutes. A healthy recipe that pairs perfectly with any entree.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Side Dish
Cuisine American, British
Calories 94 kcal
Cook ModePrevent your screen from going dark
US (cups)UK (ml/g)
Preheat the oven to 350 F / 180 C.
Place the tenderstem broccoli on a baking sheet. Drizzle olive oil, and sprinkle the seasoning. Turn the broccoli to coat them evenly with the oil and spices.
1 pound tenderstem broccoli, ½ teaspoon salt, ½ teaspoon black pepper, 2 teaspoons olive oil
Roast the broccoli for about 10-15 minutes, or until the Tenderstem broccoli is bright green, and slightly browned on the edges. Optionally, add almond flakes, and roast for another minute.
2 tablespoons flaked almonds
- Keep an eye on the broccoli while it roasts, as it can burn quickly.
- Feel free to add extra seasoning like red pepper flakes or garlic powder.
- You can replace the almonds with other toppings, like Parmesan cheese, lemon juice, Stilton or chopped walnuts. You can also omit the toppings.
- Store leftovers in a refrigerator for up to 4 days. Reheat in a microwave, oven or skillet, or slice the broccoli and use it in other dishes like casseroles or soups.
Calories: 94kcalCarbohydrates: 9gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 324mgPotassium: 39mgFiber: 2gSugar: 3gVitamin A: 2003IUVitamin C: 104mgCalcium: 95mgIron: 1mg
Keyword broccoli, broccolini, easy, keto, roasted, tenderstem broccoli, vegan
Food safety tips
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
See more guidelines at USDA.gov.