If you’ve ever had waves of panic because you just can’t get your kids to eat a vegetable, this recipe may be just the thing to get them eating green. Broccoli is gloriously transformed when the whole vegetable is used. That’s right, the crown and the often-discarded stalk. Preparing and cooking the whole broccoli, stalk and all creates a forest of “trees” which is cool for kids. Roasting with a sprinkle of nutty Pecorino Romano cheese makes it tasty for you.
About roasting veggies: Roasting allows the ingredients time to marry and develop their flavors. The intense heat along with olive oil and salt caramelizes the broccoli for a more intense bite.
Broccoli stalks: Too often broccoli stalks are tossed because its assumed they’re tough with no flavor. This could not be farther from the truth! Use a vegetable peeler to shave the outer layer of the stalk. This will allow the softer inner part of the stalk to cook to a softer bite with a buttery flavor.
Little hands love broccoli: Broccoli stalks were made for little hands to grab, pick up and, shockingly eat. So let your little ones play with their food. If it’s a broccoli stalk they’ll never want to put it down.
Broccoli Stalks with Pecorino Romano
Prep time: 10 minutes
Cooking time: 20 minutes
Serves 4-6
1 large bunch (1 ½ lbs.) broccoli
2 tablespoons olive oil
½ cup Pecorino Romano cheese, freshly grated
Salt and pepper
Preheat oven to 400 degrees
To prepare broccoli: Trim stalks 4-inches below the crown and slice into manageable pieces. Using a vegetable peeler, shave a thin outer layer from the stalks.
In a large bowl toss broccoli with olive oil and a sprinkle of salt. Place on a rimmed baking sheet. Roast until tender, 20 minutes.
Return cooked broccoli to a large bowl and toss with cheese. Season to taste with salt and pepper.
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