Roasted and Charred Broccoli with Peanuts

So many amazing and different things you can try with the most simple of ingredients. 

 

SERVES 4

Equipment needed: oven, baking tray, large skillet, chopping board, chefs knife

Total Time: 35minutes

 

Ingredients: 

  • 1 bunch broccoli (about 1½ lb.), ends trimmed, stems peeled
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black 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)

Method:

  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.
  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 Tbsp. nutritional yeast; season again.
  3. Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.