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Roasted Veggie Stalk Salad

Photo: Monica Buck
Active time 5 mins
Total time 22 mins
Yield

Serves 4 (serving size: 1/3 cup)

Ingredients

  • 1 cup thinly sliced, peeled broccoli stems
  • 1 cup thinly sliced peeled cauliflower stems
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons red wine vinegar
  • 2 teaspoons chopped chives
  • Mixed greens (optional)

Nutrition Information

  • calories 40
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 129 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 425°F; place a sheet pan in oven. Toss broccoli stems and cauliflower stems with olive oil, salt, and pepper. Place mixture on sheet pan; roast 18 minutes or until browned and tender. Toss with vinegar and chives. Serve over mixed greens, if desired.