This crispy roasted tenderstem broccoli recipe (also known as baby broccoli) is an easy and delicious side dish. It’s lightly seasoned with garlic and pine nuts and roasted to perfection. The broccoli is tender and slightly charred, with a hint of sweet and savory flavor. Enjoy this healthy, low-calorie side dish as part of your next meal.
What is tenderstem broccoli?
Tenderstem broccoli is mainly popular in the UK. It is a hybrid of Chinese kale and broccoli, first introduced in Japan in 1993. Chinese kale is a leafy brassica with long stems that it lent to the broccoli, resulting in a broccoli floret with an edible stem, even when raw.
As a hybrid of two superfoods, tenderstem is high in folic acid and vitamins A and C, it contains more vitamin C than oranges.
Originally tenderstem was grown in warmer climates, such as Guatemala and Kenya; however, in 2010, farmers began to grow it in milder regions. Fifty percent of the tenderstem broccoli consumed in the UK comes from Hampshire and West Sussex.
It is harvested from June until November, with the season’s peak falling in September.
When buying this broccoli, look for firm stems and crisp florets. It will keep in the fridge for up to five days but is best eaten within two days of purchase.
Why you will love this recipe
- Easy to make
- Very few ingredients needed
- Kids who love broccoli will also love tenderstem broccoli
- Goes well with a lot of dishes
- Short prep time of less than 5 minutes
You will need the following ingredients to make this roasted tenderstem broccoli:
- Tenderstem broccoli: this is also known as baby broccoli or long stem broccoli.
- Extra virgin olive oil
- garlic powder
- Sea salt
- Black pepper
- Pine nuts
How to make roasted tenderstem broccoli: step by step
This is super easy to make. Wash the broccoli and then put your tenderstem broccoli in a large bowl and add the olive oil, salt and pepper, and seasoning to it. Mix with a spoon until the broccoli is covered in oil.
Place your tenderstem broccoli on a large baking tray, sprinkle some pine nuts over it and bake in the hot oven for 20 minutes. If you want to ensure that the stems will get soft enough, you can cut them lengthwise in ‘half’. This way, more heat can reach the center of the stems which will help them to get cooked faster.
Recipe Tips & Tricks
- If the stems are very thick, cut them halfway through to make sure that the stems will get soft
- Leave a bit of place between the tenderstems on the oven tray
Storage, Reheating and Freezing
Store in an airtight container in the fridge for up to 3 to 4 days.
Reheat in an air fryer or oven for a couple of minutes. This way they will maintain the crispiness of roasted broccoli. You can also reheat in the microwave but your tenderstem broccoli might get a bit softer then?
Just like broccoli, it can be frozen but you will lose the crispiness when reheating. Store the tenderstem broccoli in a freezer bag.
Additions & Substitutions
Lemon juice: add some fresh lemon juice to give it a fresh hint
Red pepper flakes: if you like to add some spiciness, then add some red pepper flakes or chili flakes after you take the tenderstem broccoli out of the oven.
Frequently Asked Questions
Tenderstem broccoli is a hybrid of Chinese kale and broccoli, resulting in a broccoli floret with a stem that is totally edible, even when raw.
Yes, it is possible to cook them but roasting it in the oven will give much more taste.
Broccolini or tenderstem broccoli tastes more mild and has a sweet and earthy flavor.
Yes! As a hybrid of two superfoods, tenderstem is high in folic acid and vitamins A and C – gram for gram it contains more vitamin C than oranges.