Roasted tenderstem broccoli is easy to cook and packed with nutrition. This simple recipe is our favourite way to make it perfect every time!
This broccoli is a great side dish next to Creamy Brie Mac and Cheese!
I love to think of meals as a jumble of puzzle pieces to be brought together. It’s when each piece is found and brought together that a truly satisfying meal develops.
That means that side dishes are more than optional extras. They have an important part to play to make sure that the meal has the right combination of nutrition, flavours and textures.
Broccoli is a staple side dish in so much of the world not only because it is easy to grow and cook, but because it is so versatile. Just a few broccoli recipes can be used to compliment a massive range of main courses suitable for all sorts of occasions!
Tenderstem broccili is a fairly new addition to our produce aisles. It comes from Japan where it was first produced in 1993 as a hybrid of Chinese kale and broccoli.
It can be slightly sweeter than regular broccoli and very slightly nutty. While it can be eaten raw, it can also be cooked in a huge variety of ways, including added directly to one-pot dinners.
Roasted tenderstem broccoli is one of my favourites and a common sight on our dinner table. It’s a breeze to prepare and full of the nutritious goodness I want for our family meals.
The ends of tenderstem broccoli can be quite woody so I give them a trim even when it doesn’t look desperately necessary. I also find that thinner broccoli is nicer to eat than broccoli with thick stalks.
Lemon Garlic Vinaigrette
While roasted tenderstem broccoli is brilliant all on its own, I do like it with a little vinaigrette. That’s why I’ve added a lemon garlic vinaigrette to accompany the greens.
I’ve used the word ‘vinaigrette’ loosely here as this dressing doesn’t actually contain any vineger. But it is inspired by the classic formula with a twist to tailor it for the taste of broccoli.
In truth, this is one of my favourites. I almost always have a jam jar of this vinaigrette or something like it in my fridge. It’s perfect for a lunchtime salad or to accompany roasted vegetables.
It works well if you make it in advance and keep it in the fridge. Store it in a jam jar so you only need to give it a quick shake to remix the ingredients before using.
Make sure you test it for salt! Add more if it feels a bit lacking.
More side dishes
- 400g / 1lbs tenderstem broccoli
- 1 tablespoon olive oil
For the vinaigrette
- 3 teaspoon lemon juice
- 1 teaspoon whole grain mustard
- ½ clove garlic
- 4 teaspoon olive oil
- Pinch of salt
- Preheat the oven to 450F/220C. Trim the rough stalks of the
temderstem broccoli. Line a shallow roasting pan with parchment paper and spread the tenderstem broccoli in one layer.
- Roast for 10-12 minutes depending on the thickness of the stems. Flip halfway through the cooking.
- While the broccoli is roasting, combine the vinaigrette ingredients in a jam jar and shake till combined and emulsified. Serve on the side
Broccoli with thinner stalks can often be less woodsy and more pleasant to eat.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 240mgCarbohydrates: 9gFiber: 4gSugar: 2gProtein: 3g