A smart and flavorful way to use leftover broccoli stems—roasted until caramelized and tossed in a sticky garlic soy glaze.

Why You’ll Love This Recipe

Don’t toss those broccoli stems! This recipe turns them into a crave-worthy, waste-free side dish. Roasting brings out their natural sweetness, while the sticky garlic-soy-honey glaze adds bold flavor. It’s a fast, satisfying way to use every part of your broccoli—and you might find yourself loving the stems more than the florets.

Perfect as a snack, side, or meal prep veggie, this dish is all about simplicity, sustainability, and big taste.

Ingredients

• Nonstick cooking spray

• 4 cups broccoli stems, peeled and sliced into thin strips

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 2 tablespoons soy sauce

• 2 tablespoons honey

Step-by-Step Directions

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray.
2. In a bowl, toss sliced broccoli stems with olive oil until well coated. Spread in a single layer on the prepared baking sheet.
3. In a small saucepan over low heat, stir together minced garlic, soy sauce, and honey. Let it cook for 2–3 minutes until slightly thickened.
4. Drizzle the garlic glaze over the broccoli stems and gently toss to coat.
5. Roast for 15–20 minutes, flipping once halfway through, until stems are tender and edges are lightly caramelized.
6. Serve hot as a delicious and wholesome side dish.

Serving Ideas

• Pair with rice or noodles for a simple vegetarian meal.

• Toss with tofu or roasted chickpeas for added protein.

• Add to a stir-fry bowl with other roasted vegetables.

• Serve cold in grain bowls or lunch boxes—the flavors deepen as it sits.

Tips & Variations

• Use maple syrup instead of honey for a vegan version.

• Add heat with a pinch of red pepper flakes or a drizzle of sriracha in the sauce.

• No broccoli stems? Try this glaze on carrots, green beans, or Brussels sprouts.

• Slice evenly for even roasting and better caramelization.

Frequently Asked Questions

Do I really need to peel broccoli stems?

Yes—peeling removes the fibrous outer layer, making the stems more tender and easier to roast. A vegetable peeler works best.

Can I make this ahead of time?

Definitely. Store roasted stems in an airtight container in the fridge for up to 3 days. Reheat in the oven or enjoy cold in salads or bowls.

Is this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Can I use the same recipe for broccoli florets?

Absolutely. This glaze also works great on florets—just adjust the roast time as needed.

Final Thoughts

Sticky Garlic Roasted Broccoli Stems prove that the most overlooked parts of vegetables can be turned into something truly delicious. It’s the kind of no-waste, low-effort, high-reward recipe that brings satisfaction to both your plate and your conscience.