My favorite way to prepare broccoli is by roasting it in the oven.  I love when it comes out slightly crispy/almost burnt on the edges and perfectly tender throughout the rest.

Until recently I thought that it was such a waste to throw away the stem when a recipe calls for the florets:

Florets  are of course the are the best tasting part, but the stem makes up half of the vegetable!  And if you do decide to use stem it often times taste so tough and chewy that it makes eating broccoli not as much fun.

I was so excited when I visited my sister's house a few weeks ago and she served roasted broccoli with the stems and it tasted magnificent!  The trick is peeling the outside of the stems.  You just peel the outer skin with a vegetable peeler and then chop it into thumbnail sized pieces.  Since that night I have made broccoli several times and I use all of it!  I now get twice as much broccoli and it all tastes delicious!  Of course, the florets are still the best part, but the stems are very enjoyable as well.  Give it a try and let me know what you think!

How I Roast Broccoli:

Preheat oven to 425 degrees F. Cut broccoli stems into thumbnail sized pieces and break apart the florets.  Toss broccoli with a little olive oil.  Season with salt and pepper.  Roast in the oven for 20-25 minutes (until tips of florets begin to brown or even blacken just a bit).  Remove from oven and resist eating from the cookie sheet.  Honestly, I almost always eat at least 5 pieces before it makes it to the table.