Roasted and Charred Broccoli with Peanuts

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. 1

   Preheat oven to 450°.

2. 2

   Slice broccoli stems on a diagonal 1/4" thick.

3. 3

   Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper.

4. 4

   Gather up loose pieces of left-behind florets and finely chop.

5. 5

   Roast stems until browned around edges, 15-20 minutes.

6. 6

   Add vinegar; toss to coat.

7. 7

   Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high.

8. 8

   Add florets.

9. 9

   Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes.

10. 10

    Reduce heat to low; add peanuts and sugar.

11. 11

    Cook, stirring, until nuts are golden brown.

12. 12

    Stir in 2 tablespoons nutritional yeast; season again.

13. 13

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