Roasted and Charred Broccoli with Peanuts
A delicious vegetarian dish combining tender-crisp roasted broccoli stems and charred florets, topped with crunchy peanuts and nutritional yeast for a savory, nutty flavor. The dish is finished with a tangy rice vinegar dressing and fresh scallions.
Ingredients
- •1 bunch broccoli
- •3 tablespoons olive oil
- •1 to taste kosher salt
- •1 to taste freshly ground pepper
- •2 tablespoons unseasoned rice vinegar
- •¼ cup unsalted roasted peanuts
- •½ teaspoon sugar
- •2 tablespoons nutritional yeast
- •4 whole scallions
- •1 to taste flaky sea salt
Cooking Instructions
- 1.
Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
20 min
- 2.
Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
10 min
- 3.
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
2 min
