Roasted and Charred Broccoli with Peanuts

• Vegan
• Gluten free

• Produce

  • 1 1/2 lbs 1 bunch broccoli
  • 1/4 cup Peanuts, unsalted roasted
  • 4 Scallions

• Baking & Spices

  • 1 Kosher salt
  • 2 tbsp Nutritional yeast
  • 1 Pepper, freshly ground
  • 1 Sea salt, flaky
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tbsp Rice vinegar, unseasoned

Found on epicurious.com

Description

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)

Directions

• Preparation 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.