Roasted Long Stem Broccoli (Tenderstem)

Roasted long stem broccoli is probably one of the easiest side dishes to make.

It's so easy to oven roast vegetables, to save energy, when you have the oven on to cook the rest of the meal.

More importantly, roasting vegetables brings out their natural sweetness and flavour. They still retain their crunch and the broccoli gets some crispy edges too.

Perfect with roast meats and fish, this roasted broccoli is even delicious cold in a salad!

Enjoy

Jump to:

• ❤️ Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Roasting Time
• 🥗 Serve with
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 🤔 FAQs
• 📋 Recipe
• 💬 Comments

Long stemmed broccoli is widely available in the shops now and it's such an easy vegetable to prepare and cook.

It can get a little confusing as it has so many names. It is actually a combination of Chinese broccoli and normal broccoli, resulting in slender stems with a floret at the end.

You may know it as:

• long stem broccoli
• tenderstem broccoli
• broccolini
• broccolette
• purple sprouting broccoli - although there are green and purple varieties.

Tenderstem broccoli is a slightly sweet and mild tasting vegetable, reminiscent of asparagus. It is is part of the brassica family and closely related to cauliflower too.

You can eat broccoli raw or cooked, although the nutrients are 10 times more in raw broccoli!

It is also one of those vegetables that children are likely to eat, so it's great to have a different way of cooking it.

I've dressed the broccoli with lemon zest, but it's easy to add your own flavours too.

❤️ Why you will love this recipe

• Easy to prepare and cook.
• Delicious hot or enjoy cold in a salad.
• Crunchy texture and tasty nutty flavour.
• Loved by kids.
• No soggy, overcooked broccoli.

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🥘 Ingredients

• Broccoli - long stemmed broccoli, otherwise known as tenderstem or broccolini.
• Lemon - just the zest of a lemon, avoiding the bitter white pith.
• Salt - cooking or kosher salt.
• Pepper - freshly ground black pepper.
• Oil - olive oil, vegetable oil or other plain oil.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

🍽 Equipment

• Oven tray
• Grater or microplane for zesting the lemon
• Sharp knife

🔪 Instructions

Wash the broccoli and slice off a small part of the stalk where it was previously cut.

💭 Top Tip

• Divide any larger pieces so that they are all roughly the same size for even cooking.

Place the broccoli on an oven tray, evenly spread out.

Drizzle over the oil and scatter over the salt and pepper.

💭 Top Tip

• If you are cooking a large amount of broccoli, it's easier to put the broccoli in a large bowl with the oil and seasoning and mix well before paying on the oven trays.

⏲️ Roasting Time

Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and roast for 10 minutes.

Turn the broccoli over and grate over the lemon zest.

Move the pieces around so that the lemon zest is distributed evenly.

Return to the oven for a further 20 minutes.

Serve and enjoy.

🥗 Serve with

I think that roasted tenderstem broccoli goes with anything, but it goes particularly well with beef dishes.

• Beef Olives
• Slow Cooker Brisket
• Slow Roast Lamb Shoulder
• Simple Roast Gammon
• Slow Cooker Sausage Casserole
• Roast Rib of Beef
• Jacob's Ladder Beef
• Pheasant and Venison Casserole
• Turkey and Ham Pie
• Spider Steak with Tarragon Butter
• Savoury Mince
• Sausage Hotpot
• Pheasant Breast with Wild Mushroom Sauce
• Corned Beef Fritters

🥙 Substitutions

• Broccoli - if you can't find tenderstem broccoli or long stemmed, use normal broccoli and break the florets into small pieces.

📖 Variations

• Spicy - replace the lemon zest with half a teaspoon of chilli flakes or smoked paprika.
• Broccoli cheese -make a cheese sauce and serve with the broccoli.
• Salad - allow the roasted broccoli to cool and serve with feta or blue cheese crumbled over.

🍣 Storage

• Refrigerator - cool, cover and refrigerate for up to 5 days.
• Freezer - pack in airtight containers and freeze for up to a month. Defrost in the refrigerator overnight.
• To reheat - reheat in the microwave, in a frying pan or skillet over a medium heat or covered with foil in the oven at 180 C / 350 F / 160 FAN / Gas 4.

🍱 Prepare in Advance

• Prepare the broccoli on the oven tray and refrigerate until you are ready to cook.

🤔 FAQs

More vegetable dishes

• Fried Cabbage with Bacon
• Whole Baked Cauliflower Cheese
• Cavolo Nero Kale
• Honey Roasted Carrots and Parsnips
• Easy Roast Potatoes
• Honey Roasted Swede
• Roast Savoy Cabbage
• Minted Mushy Peas
• Pan Haggerty

📋 Recipe

More side dishes

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Do you have a question or did you make the recipe?

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