Name: Roasted and Charred Broccoli with Peanuts
Yield: 4 Servings
Ingredients: 1 bunch broccoli (about 1½ pounds), ends trimmed, stems peeled; 3 tablespoons olive oil; Kosher salt, freshly ground pepper; 1 freshly ground pepper; 2 tablespoons unseasoned rice vinegar; ¼ cup unsalted, roasted peanuts, coarsely chopped; ½ teaspoon sugar; 2 tablespoons nutritional yeast, plus more; 4 scallions, thinly sliced; Flaky sea salt (such as Maldon)

Roasted broccoli with peanuts in a beige bowl set on a pink cloth.

Photo by Peden & Munk

Believe it or not, we came up with a new way to chop broccoli.

Recipe information

Yield
4 Servings

Ingredients

1 bunch broccoli (about 1½ pounds), ends trimmed, stems peeled

3 tablespoons olive oil

Kosher salt, freshly ground pepper

1 freshly ground pepper

2 tablespoons unseasoned rice vinegar

¼ cup unsalted, roasted peanuts, coarsely chopped

½ teaspoon sugar

2 tablespoons nutritional yeast, plus more

4 scallions, thinly sliced

Flaky sea salt (such as Maldon)

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.
Step 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.
Step 3
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.

TagsBon Appétit Broccoli/Broccolini Vegetable Peanut Nut Nutritional Yeast Scallion Onion Root Vegetable Side Dinner Dairy Free Gluten Free Vegetarian Vegan Quick Easy Roast Cast Iron Skillet

Recipe notes

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