Roasted and Charred Broccoli with Peanuts
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Claire Saffitz
Believe it or not, we came up with a new way to chop broccoli
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
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.
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.
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
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