1. Preheat oven to 400° F and line a baking sheet with parchment paper.

2. Peel the broccoli stems to completely remove the tough outer edge. Cut into “French fry” batons and add to a medium mixing bowl. Whisk the egg and pour over the broccoli stems, tossing to coat.

3. In another bowl, add the Parmesan cheese, breadcrumbs, and seasonings. Stir to combine.  

4. Take one piece of broccoli at a time, place it in the Parmesan-breadcrumb mixture, and turn it to coat it in the mixture. Carefully transfer to the lined baking sheet, using your fingers to press the Parm-breadcrumbs on the spear, creating a thick coating. Repeat until all the broccoli is used up. Add any extra Parm-breadcrumb mixture left in the bowl to the broccoli spears on the baking sheet.

5. Roast until the broccoli stem fries are crispy, 15 to 20 minutes.

6. Place the “fries” on a serving dish and serve warm with dipping sauces on the side