ROASTED AND CHARRED BROCCOLI WITH PEANUTS
Believe it or not, we came up with a new way to chop broccoli
Provided by Claire Saffitz
Categories Side Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Peanut Broccoli Healthy Low Cholesterol Vegan Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- 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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