
Roasted and Charred Broccoli with Peanuts
A delicious greek dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
125 min
Serves
6
Rating
0.0 (0)
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)
Instructions
- 1
Preheat oven to 450°.
- 2
Slice broccoli stems on a diagonal 1/4" thick.
- 3
Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper.
- 4
Gather up loose pieces of left-behind florets and finely chop.
- 5
Roast stems until browned around edges, 15-20 minutes.
- 6
Add vinegar; toss to coat.
- 7
Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high.
- 8
Add florets.
- 9
Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes.
- 10
Reduce heat to low; add peanuts and sugar.
- 11
Cook, stirring, until nuts are golden brown.
- 12
Stir in 2 tablespoons nutritional yeast; season again.
- 13
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.