This easy roasted Tenderstem broccoli has crisp, lightly charred florets and tender stalks, flavoured with garlic and Italian herbs. It takes just a few minutes to prepare and cooks directly from raw, so there is no need to boil or blanch the broccoli first.
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Quick Summary - Crispy Roasted Tenderstem Broccoli
I've found the best way to cook Tenderstem broccoli is to roast it in a hot oven in a single layer. Roasting concentrates its flavour and gives the florets crisp, caramelised edges while keeping the long stems tender. Beth (Effortless Foodie)
🕒 Ready In: Prep - 3 minutes, Cook - 20 minutes
👪 Serves: 4
🍽 Calories: 53
🥣 Main Ingredients: Tenderstem broccoli, olive oil, garlic powder, Italian herb seasoning, salt, pepper
📖 Dietary Info: Good source of fibre, vegetarian
👌 Difficulty: Easy
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Roasted Tenderstem broccoli, also known as long-stem broccoli, is one of our favourite vegetable side dishes. My kids especially love the contrast between the crispy, lightly charred florets and the tender stems when it's roasted in the oven.
Love broccoli? Try my crispy air fryer broccoli and broccoli and cauliflower macaroni cheese!
Jump to:
- Quick Summary - Crispy Roasted Tenderstem Broccoli
- Why you'll love this roast Tenderstem broccoli
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better!
- How to cook Tenderstem broccoli
- How to tell when Tenderstem broccoli is cooked?
- Beth's top tips
- Serving suggestions
- Storage
- Tenderstem broccoli FAQs
- Troubleshooting guide
- More delicious side dishes
- Recipe
- 💬 Comments
Why you'll love this roast Tenderstem broccoli
- Ready in around 20 minutes.
- No boiling or blanching needed.
- Made with simple ingredients.
- Crisp florets with tender, slightly sweet stems.
- Garlic flavour without pieces of fresh garlic burning.
- Easy to serve with a wide range of family meals.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
- Tenderstem Broccoli - also known as long-stem broccoli or broccolini. The whole vegetable is edible, including the stalks, leaves and florets. Trim away any dry ends and split particularly thick stalks lengthways so that everything cooks evenly.
- Olive Oil - helps the broccoli caramelise and prevents it from drying out. Use just enough to give each stem a light coating.
- Garlic Powder - distributes evenly over the broccoli and is less likely to burn than chopped fresh garlic. Garlic powder gives the broccoli an even savoury flavour without creating bitter, burnt pieces. To use fresh garlic, add thinly sliced garlic during the final five minutes of cooking or finish the roasted broccoli with a little garlic butter.
- Dried Italian Herbs - add flavour without overpowering the broccoli. You can use dried oregano, thyme or mixed herbs instead.
- Salt and Black Pepper - season generously before roasting, then taste and adjust before serving.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Chilli and Garlic - add a pinch of chilli flakes before roasting for gentle heat. Finish with extra chilli flakes just before serving.
- Honey and Mustard - mix one teaspoon of honey with one teaspoon of Dijon mustard and toss it through the broccoli before roasting. Keep a close eye on it because the honey can caramelise quickly.
- Balsamic and Feta - drizzle the cooked broccoli with a little balsamic glaze and scatter over crumbled feta.
- Sesame and Soy - replace the Italian herbs with a small splash of soy sauce and finish with toasted sesame seeds. Use less added salt because soy sauce is already salty.
- Herby Breadcrumbs - scatter seasoned breadcrumbs over the broccoli for the final five minutes of cooking to add extra crunch.
Make it even better!
Add more protein
- Sprinkle over 30g (1 oz) grated Parmesan before serving for an extra 10g of protein.
- Top with 2 tablespoons toasted pumpkin seeds (20g) for an additional 6g of protein, plus a satisfying crunch.
Boost the fibre
- Scatter over 2 tablespoons toasted flaked almonds (15g) to add around 2g of fibre.
- Finish with 1 tablespoon toasted sesame seeds (9g) for an extra 1g of fibre and a lovely nutty flavour.
Add healthy fats
- Drizzle with 1 tablespoon extra virgin olive oil just before serving.
How to cook Tenderstem broccoli
One: Preheat the oven to 180°C conventional, 160°C fan, 350°F or Gas 4. Place the oven shelf in the middle position.
Two: Wash the Tenderstem broccoli, then dry it thoroughly with kitchen paper or a clean tea towel. Excess water will create steam and prevent the florets from becoming crisp.
Three: Trim off any dry or woody ends. If some of the stalks are much thicker than the others, slice them in half lengthways.
Four: Place the broccoli on a large baking tray. Drizzle over the olive oil and sprinkle with the garlic powder, Italian herbs, salt and pepper.
Five: Use your hands or kitchen tongs to turn the broccoli until each piece is lightly and evenly coated.
Six: Arrange the stems in a single layer, leaving a little space between them. Use two trays if necessary rather than crowding everything together.
Seven: Roast on the middle shelf for 15-20 minutes. Begin checking after 15 minutes, as thinner stalks may cook more quickly.
How to tell when Tenderstem broccoli is cooked?
Perfectly roasted Tenderstem broccoli should have tender stalks and crisp, lightly charred florets.
The stems should remain bright green and should bend slightly without becoming limp. Test the thickest stalk with the tip of a knife. It should pierce easily but still have a little bite.
If the florets are browning before the stalks are tender, loosely cover the floret ends with foil or move the tray slightly lower in the oven.
Beth's top tips
- Make sure the broccoli is thoroughly dry before adding the oil. Water left on the stems will cause the broccoli to steam rather than roast.
- Use a large, shallow baking tray and leave space between the stalks. Overcrowding traps moisture and produces soft broccoli without crisp edges.
- Split unusually thick stalks lengthways so that they cook at the same rate as the smaller stems.
- Coat the broccoli lightly rather than soaking it in oil. Too much oil can make the florets greasy.
- Roast the broccoli on the middle shelf, where it can cook evenly without the delicate floret tips burning.
- Start checking it after 15 minutes. The exact cooking time will depend on the thickness of the stalks, your baking tray and your oven.
- Serve it straight from the oven. The florets soften as the broccoli cools.
Serving suggestions
Roasted Tenderstem broccoli is a versatile side dish that works well with roast chicken, honey glazed salmon, slow cooker pork chops, baked cornflake chicken nuggets, steak and sausage casserole.
Serve it alongside pasta bakes, risotto or creamy pasta dishes (like this creamy paprika chicken pasta) to add colour and texture. It is also delicious in grain bowls, salads and warm lunches with couscous, quinoa or rice.
Try roasting Tenderstem broccoli with brussels sprouts too!
Storage
Store - allow leftover roasted Tenderstem broccoli to cool before placing it in an airtight container. Store it in the fridge for up to three days. The broccoli will soften as it sits, but reheating it in an oven or air fryer will help restore some of the crisp texture.
Reheat - in an air fryer at 180°C for 3-4 minutes or in an oven at 200°C conventional or 180°C fan for 5-7 minutes. You can microwave it until hot, but the florets will be much softer. It can also be eaten cold in salads. Why not try adding it to my easy 5 bean salad?
Freeze - roasted Tenderstem broccoli can be frozen, but its texture will be softer once defrosted. For the best results, freeze it in a single layer before transferring it to a freezer-safe container. Reheat it from frozen in a hot oven or air fryer rather than thawing it first.
Tenderstem broccoli FAQs
No. Tenderstem broccoli can be roasted directly from raw, and there is no need to boil or blanch it first.
Dry it thoroughly and split any particularly thick stalks to help everything cook evenly. Roasting it from raw also prevents it from becoming watery.
A temperature of 180°C conventional, 160°C fan or 350°F allows the stalks to become tender without burning the delicate floret tips.
For darker, more charred edges, you can use a hotter oven, but check the broccoli frequently.
Yes. The stalks, florets and small leaves are all edible.
There is no need to peel the stems. Simply trim off any dry ends and split very thick stalks lengthways.
Yes, although ordinary broccoli should be cut into evenly sized florets first. Thick pieces of stalk can also be peeled, sliced and roasted.
Depending on their size, ordinary broccoli florets may cook slightly faster than Tenderstem broccoli.
Yes. Toss the broccoli with the oil and seasonings, then air fry it at 190°C for approximately 7-9 minutes. Arrange it in a single layer and cook it in batches if necessary. Shake the basket or turn the stems halfway through cooking.
Troubleshooting guide
Why is my roasted Tenderstem broccoli soggy? The broccoli may have been too wet or overcrowded on the baking tray. Dry it thoroughly after washing and spread the stems out in a single layer with space between them so they roast rather than steam.
Why isn't my Tenderstem broccoli crispy? Make sure the oven is fully preheated and don't use too much oil. A light coating is enough to help the florets crisp and brown. Overcrowding the tray can also prevent crisping.
Why are the florets burning before the stems are tender? Some Tenderstem broccoli has particularly thick stalks. Split thicker stems in half lengthways before roasting so they cook at the same rate as the delicate florets. Cooking on the middle shelf also helps.
Why are the stems still tough? They may simply need a few more minutes in the oven, particularly if they're thick. Test the thickest stem with the point of a sharp knife; it should pierce easily while retaining a little bite.
Why has my roasted broccoli turned out dry? It's most likely been roasted for too long or coated with too little oil. Start checking it after 15 minutes and remove it once the stems are tender and the floret edges are crisp and lightly browned.
Why does my roasted Tenderstem broccoli taste bitter? The florets may have become too charred. Some browning adds flavour, but very dark or burnt florets can taste bitter. Start checking the broccoli towards the end of the cooking time and remove it once the tips are lightly charred.
More delicious side dishes
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Recipe
Roasted Tenderstem Broccoli
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Equipment
Ingredients
- 250 g Tenderstem Broccoli (broccolini)
- 1 tablespoon Olive Oil
- ½ teaspoon Italian Herb Seasoning
- ¼ teaspoon Garlic Powder
- Salt and Pepper
Instructions
- Preheat the oven to 180°C conventional, 160°C fan, 350°F or Gas 4. Place the oven shelf in the middle position.
- Wash the Tenderstem broccoli, then dry it thoroughly with kitchen paper or a clean tea towel. Excess water will create steam and prevent the florets from becoming crisp. Trim off any dry or woody ends. If some of the stalks are much thicker than the others, slice them in half lengthways.250 g Tenderstem Broccoli (broccolini)
- Place the broccoli on a large baking tray. Drizzle over the olive oil and sprinkle with the garlic powder, Italian herbs, salt and pepper. Use your hands or kitchen tongs to turn the broccoli until each piece is lightly and evenly coated.1 tablespoon Olive Oil, ½ teaspoon Italian Herb Seasoning, ¼ teaspoon Garlic Powder, Salt and Pepper
- Arrange the stems in a single layer, leaving a little space between them. Use two trays if necessary rather than crowding everything together. Roast on the middle shelf for 15-20 minutes. Begin checking after 15 minutes, as thinner stalks may cook more quickly. The broccoli is ready when the floret tips are crisp and lightly browned and a sharp knife slides easily into the thickest part of the stalk.
Notes
- Dry the broccoli well after washing. Excess moisture will make it steam rather than roast and prevent the florets from becoming crispy.
- Split thick stems lengthways so they cook at the same rate as the thinner stalks and florets.
- Don't overcrowd the tray. Arrange the broccoli in a single layer with a little space between each stem.
- Start checking after 15 minutes. It's ready when the floret edges are crisp and lightly browned and the thickest stems are easily pierced with a knife.
- Use garlic powder rather than fresh garlic for an even garlic flavour without the risk of chopped garlic burning.
- Reheat leftovers in an air fryer at 180°C (350°F) for 3-4 minutes or in a hot oven until heated through.
Ray says
Is this placed in the top or middle of the oven?
Beth Sachs says
Hi Ray. Middle of the oven is fine.
Rachel Mair says
Amazing!!
Soo easy … go to recipe from now on when it comes to tender stem broccoli flavour & texture knocks it out of the park . Yum
Maria says
Looks easy and pairs well with a lot of dishes. Will give this a try!
Katherine says
Such a great healthy, tasty side dish! I love the addition of garlic powder and Italian herbs.
Cathleen says
Okay, this is definitely one of the best looking side dishes I have seen in a while. Bookmarked to make later, thank you so much for the recipe 🙂
Toni says
Thank you so much for the tips!! This was really good! My family loved it!
Dannii says
You can beat roasted broccoli. So deliciously crispy.