Roasted Carrot and Broccoli Stems

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.

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)

 

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. 

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.

I can't imagine how many broccoli stems I have thrown out over the years!

Serves 2-3

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