Roasted and Charred Broccoli with Peanuts

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Roasted and Charred Broccoli with Peanuts

Yields1 Serving
 1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
  3 tablespoons olive oil
  Kosher salt, freshly ground pepper
  1 freshly ground 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)
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.

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.

3

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

Ingredients

 1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
  3 tablespoons olive oil
  Kosher salt, freshly ground pepper
  1 freshly ground 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)

Directions

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.

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.

3

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

Notes

Roasted and Charred Broccoli with Peanuts
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