Broccoli Roasted and Charred with Peanuts (Sheila)

By á-29897

serves 4: Calories (kcal) 230 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 18 Dietary Fiber (g) 7 Total Sugars (g) 5 Protein (g) 9 Sodium (mg) 65

Ingredients

• 1 bunch broccoli (about 1 1/2 lb.), ends trimmed, stems peeled
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons unseasoned rice vinegar
• 1/4 cup unsalted, roasted peanuts, coarsely chopped
• 1/2 teaspoon sugar
• 2 tablespoons nutritional yeast, plus more
• 4 scallions, thinly sliced
• Flaky sea salt (such as Maldon

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 450°. Slice broccoli stems on a diagonal ¼” 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.


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 Tbsp. nutritional yeast; season again.


Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.