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Ever think those leftover broccoli stalks could steal the show? Here they get the star treatment—crunchy edges, a cheesy coating, and seasoning so good even picky eaters can’t say no. They're quick to make and taste like you got them from your favorite spot, but way easier.
I first made these when I wanted to cut down on tossing food. What started out as a one-off kitchen project? Now these are a must anytime I grab broccoli—my crew actually asks me not to throw away the stalks anymore!
Tasty Ingredients
- Paprika: Gives a deep color and a hint of smokiness
- Freshly grated parmesan for coating: Grab your fine grater to make sure the cheese latches right on
- Chili powder: Brings just a touch of spicy warmth
- Olive oil: Makes everything get that golden crisp and brings healthy fats too
- Onion powder: Adds tasty savor without chunky bits
- Broccoli stalks: Chop these up for surprisingly tender results after baking
- Italian herb blend: Throws in Mediterranean flavor that matches nicely with the parmesan
- Grated parmesan cheese: Responsible for all that addictively crunchy texture
- Fresh garlic: Fresh really takes the aroma to another level
Simple How-To
- Bake 'em up:
- Slide your tray into a 425°F oven for 15-20 minutes. Sticks should be soft when poked and the cheese will get browned and crunchy.
- Lay 'em out to cook:
- Arrange, cheese side down, on a plain metal tray without crowding so air can move and things get crispy.
- Stick on the parmesan layer:
- On a plate, sprinkle out the freshly grated cheese, then push one side of every stick gently into it so it holds. That's the side that'll really crisp!
- Toss sticks in flavor mix:
- Drop the broccoli pieces into the cheesy oil paste and toss gently to coat everywhere. Take your time so nothing gets left out.
- Mix flavors together:
- In a roomy bowl, stir olive oil with 3 tablespoons parmesan, your garlic, and every seasoning until it’s nice and thick but spreadable. You want it to stick, but not goopy.
- Get stalks ready:
- Peel the rough skin off each broccoli stalk with a peeler, then cut the inside into sticks about finger-size (1/4 inch thick or so). Too skinny? They’ll burn. Too chunky? They’ll stay hard.
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Turning those broccoli stems into crispy snacks just reminds me how much fun it is to mess around in the kitchen. My grandma always used to say, "Don’t waste what you can eat!" She would love how these once-forgotten stalks become everyone’s favorite at dinner.
Air Fryer Perfection
Honestly, these work great in an air fryer. Set it to 400°F, arrange the sticks in a single layer, no stacking. Let them go for around 8 minutes—peek halfway through if you want. They get even crunchier around the edges, but stay soft inside. Perfect for quick snacks or when you don’t want to heat up your big oven.
Dreamy Pair: Lazy Tzatziki
Nothing beats dipping these into cool tzatziki. Just mix Greek yogurt with shredded cucumber, a dash of garlic, some lemon juice, and a sprinkle of dill. That fresh dip chills out the warm, spiced sticks, so you’ll keep going back for more. Whip up the dip while your broccoli’s cooking and it’s all ready together.
Smart Food Saver
These crunchy sticks are a great way to use up broccoli stalks you’d normally toss. Those stalks actually have more fiber in them than the tops and taste mild and slightly sweet. When shopping, pick stalks that feel firm and look bright. Any extras? Store, peeled, in water in the fridge until you want another batch.
Keeping Leftovers Fresh
These are best right out of the oven, still warm. If you do have leftovers, stash them in a closed container in the fridge up to three days. To reheat, pop them into a 375°F oven for about 5-7 minutes, or use an air fryer at 350°F for just a couple minutes. Avoid microwaving—they just get soggy. Freezing? It doesn’t work well, so skip it.
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Frequently Asked Questions
- → How do you make broccoli sticks crispy?
Starting with parmesan, plenty of olive oil, and a hot oven at 425℉ does the trick. If you have an air fryer, use that on 400℉ for just a bit and those sticks will be extra snappy.
- → Can I use other vegetables instead of broccoli stalks?
Totally. You could switch in asparagus, cauliflower stems, or even zucchini if that’s what you’ve got. They’ll all work great.
- → What dipping sauces pair well with this dish?
You can dunk them in tzatziki, rich ranch, garlicky aioli, or even a spicy marinara sauce. Pick your favorite and go for it.
- → Can this dish be made ahead of time?
Sure thing. Get them all coated and stash in the fridge—just wait to bake right before serving so they stay super crispy.
- → What is the best way to reheat leftover broccoli sticks?
Toss those leftovers into a hot oven or air fryer at 375℉ for a few minutes. They’ll crisp right back up. Skip the microwave or they'll go soft.