Need a midweek side dish that packs a punch but is easy to make? Look no further than this roasted Tenderstem broccoli side dish sprinkled with cashews seasoned with a homemade recipe. So good!
Why You’ll Love This Side Dish
This roasted Tenderstem broccoli side dish is nice and easy to whip up but still packed with so much flavour. All you’re doing is putting the Tenderstem broccoli into the oven and then dry toasting the cashews with our homemade seasoning.
Easy side dish recipes are fantastic for midweek dinners and a great recipe to ensure you are keeping up with your intake of greens. Just roast the Tenderstem broccoli in a baking dish and serve it up as they are.
Don’t forget to sprinkle the toasted seasoning of garlic powder, sugar and paprika too. It enhances the dish with sweet and smokey flavours and brings delicious garlicky nuances. Make sure none of them go to waste!
What Is Tenderstem Broccoli?
Tenderstem broccoli is a hybrid of Chinese kale (gai lan) and broccoli developed in the early ’90s in Yokohama, Japan. It has since gained popularity all over the world, especially in the US.
Tenderstem broccoli is the same as broccolini. Tenderstem is a trademarked name for this variety in the UK. This is just but another name for a now familiar vegetable.
Some other names they are known by include baby broccoli, broccolette, broccoletti, Italian sprouting broccoli and long stem broccoli.
Is Tenderstem Broccoli Better Than Normal Broccoli?
Both vegetables are delicious to eat, with broccoli being a staple in many households.
Tenderstem broccoli is slightly sweeter, but it has gained popularity because of its long crunchy stems that are edible. The florets are not as tightly packed as a broccoli floret, but they are quite similar flavour-wise.
Tenderstem broccoli vs broccoli is a matter of choice. Both have great health benefits in terms of nutrients, vitamins and fibre. However, Tenderstem broccoli is excellent from a presentation perspective and gives your vegetable repertoire a little edge.
How To Cook Tenderstem Broccoli?
You can cook Tenderstem broccoli in numerous ways.
The healthiest way to cook Tenderstem broccoli is by steaming as it retains some of its much-needed nutrients. You can blanch them quickly if you like your Tenderstem broccoli crunchy, or you can cut them up in smaller pieces and stir fry them in a wok.
Tenderstem broccoli is a great candidate for sous vide as well, which allows the vegetable to cook perfectly right through. You can then eat it as it is or give it a quick sauté before eating.
As with this Tenderstem broccoli recipe, roast them in the oven either on their own with a bit of olive oil or with a homemade basting sauce.
Flavour/Texture: The Tenderstem broccoli offers crunchy stems, while the roasting process gives the leaves and florets charred and crispy edges.
The seasoning is so flavoursome, and a little sprinkle on the top really provides the Tenderstem broccoli with all the flavour it needs. The cashews are toasted ever so slightly to give us creamy crunchiness.
Ease: Roast the Tenderstem broccoli in baking dishes and serve it straight onto the dinner table when you’re done. Truly an easy side dish and great when you can’t muster anything too complicated.
Time: Takes about 20 to 25 minutes in the oven so the Tenderstem broccoli is perfectly cooked. The garlic cashews can be dry toasted anytime to help you save some time. In fact, you can make a whole batch and have them as snacks!
Ingredients you will need to make Roasted Tenderstem Broccoli and Garlic Cashews.
Tenderstem broccoli: For this roasted Tenderstem broccoli recipe, I have allowed for 2 per person as a side dish. You can make more if you wish. Make sure the Tenderstem broccoli is nice and fresh with vibrant green colours and sprightly leaves and florets.
Garlic powder, sugar and paprika: Making a tasty seasoning for the cashew nuts. The leftover toasted seasoning is also sprinkled over the Tenderstem broccoli and it makes it really flavoursome.
Cashews: You can use raw or roasted cashews. No need for any oil in the frypan. Just a dry toast will suffice.
Variations and Substitutions
Tenderstem broccoli substitute: If you’re not able to find Tenderstem broccoli, you can use broccoli, cauliflower or asparagus.
Nut free option: You can make garlic sunflowers seeds or pepitas instead of using cashews.
Cashew nut alternative: If you’re not a fan of cashews, try macadamia nuts or almonds.
Herb replacement: Omit the coriander if you don’t like coriander or you don’t think it needs a garnish.
Additions: To amp up this roasted Tenderstem broccoli, you can add shaved garlic which will roast perfectly into sweet and pungent accompaniments. Alternatively, if you like your side dishes salty, add some shaved parmesan cheese on top.
Step by step instructions for making Roasted Tenderstem Broccoli and Garlic Cashews.
Preheat the oven at 180°C or 360°F.
Wash and dry Tenderstem broccoli. Cut off the ends. Cut them in half lengthways.
Coat them in olive oil, place them in a baking dish and put in the oven for 20 – 25 minutes.
In a small mixing bowl, mix garlic powder, sugar and paprika.
In a small frypan over medium heat, add cashews and toss until it starts to brown a little. Add seasoning and toss for another 30 seconds. Set aside to cool down.
If you’re using coriander, handpick the leaves for garnish.
When roasted Tenderstem broccoli is ready, sprinkle it with garlic cashews and any leftover seasoning.
Great Mains for This Side Dish
How to serve Roasted Tenderstem Broccoli and Garlic Cashews? Here are some great ideas.
This salmon En Croute with dill cream sauce in delicate puff pastry is such a showstopper for a great dinner party. For a great mid-week dinner, look no further than this easy pan-fried lamb chop with garlic and fragrant rosemary.
For a vegetarian dinner or Meatless Mondays, this roasted honeynut squash is flavourful and nourishing.
Frequently Asked Questions
One serving or 100g of Tenderstem broccoli will have approximately 33 calories, consisting of 1.8g of net carbs, 4.4g of protein, and 0.9g of fat. They are delicious, healthy and a great addition to your vegetable intake.
Yes, you can eat the leaves of the Tenderstem broccoli. You don’t have to remove them. In fact, the entire Tenderstem broccoli is edible, which makes preparation really easy.
Yes, you can freeze Tenderstem broccoli. Although you can freeze uncooked Tenderstem broccoli in freezer bags, it is better to blanch them first. This helps the Tenderstem broccoli maintain its vibrant green colours and retains its flavours.
Every time you reach for broccoli, have a quick look around to see if Tenderstem broccoli is available instead, just to try something a little different. This truly is an easy gluten free and vegan side dish to prepare and one you can definitely add to your weekly meal plan.
More Easy Side Dishes
Roasted Tenderstem Broccoli and Garlic Cashews
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- Preheat the oven at 180°C or 360°F.
- Wash and dry Tenderstem broccoli. Cut off the ends. Cut them in half lengthways. Coat them in olive oil, place them in a baking dish and put in the oven for 20 – 25 minutes.
- In a small mixing bowl, mix garlic powder, sugar and paprika.
- In a small fry pan over medium heat, add cashews and toss until it starts to brown a little. Add seasoning and toss for another 30 seconds. Set aside to cool down.
- If you’re using coriander, handpick the leaves for garnish.
- When Tenderstem broccoli is ready, sprinkle it with garlic cashews and any leftover seasoning.
- Garnish with coriander and serve
- If you’re not able to find Tenderstem broccoli, you can use broccoli, cauliflower or asparagus.
- For a nut free option, you can make garlic sunflower seeds or pepitas.
- If you’re not a fan of cashews, try macadamia nuts or almonds.
- Omit the coriander if you don’t like coriander or you don’t think it needs a garnish.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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