Roasted and Charred Broccoli with Peanuts

Name: Roasted and Charred Broccoli with Peanuts
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)

3.2

(159)

www.bonappetit.com

Your recipes

Servings: 4

Cost: $7.92 /serving

Author : Claire Saffitz

recipes broccoli peanut

Roasted and Charred Broccoli with Peanuts

Ingredients

Remove All · Remove Spices · Remove Staples

1 bunch broccoli (about 1½ lb.), ends trimmed, stems peeled3 tablespoons olive oilKosher salt and freshly ground black pepper2 tablespoons unseasoned rice vinegar¼ cup unsalted, roasted peanuts, coarsely chopped½ teaspoon sugar2 tablespoons nutritional yeast, plus more4 scallions, thinly slicedFlaky sea salt (such as Maldon)

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 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.

Step 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.

Step 3

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