Broccoli (Brassica oleracea var. italica) is a nutrient-dense vegetable known for its numerous health benefits. However, during processing, about 30–40% of the broccoli plant, inclusive of stems, leaves, and trimmings, is often discarded. These by-products are rich in bioactive compounds together with glucosinolates, flavonoids, and phenolic acids, which are identified as antioxidant, anti-inflammatory, and cardioprotective residences. Nutritionally, broccoli by-products are regularly higher than florets in protein, nutritional fiber, vitamins C and K, and minerals like calcium and iron, making them a valuable resource. Advanced extraction technology, consisting of enzymatic hydrolysis and ultrasound-assisted techniques, is used in nutraceuticals and cosmetics. The valorization of broccoli by-products not only addresses environmental concerns via reducing agricultural waste and minimizing methane emissions from natural decomposition but also contributes to the financial system. Furthermore, bioactive compounds found in broccoli by-products, specifically sulforaphane, preserve the capability to reduce oxidative strain, enhance lipid profiles, and enhance metabolic health. This chapter highlights the significance of broccoli by-products as well as mitigating environmental sustainability.