Best Roasted And Charred Broccoli With Peanuts Recipes

Charred Broccoli with Lemon and Chile Flakes image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 7

Extra-virgin olive oil, for cooking
1 large head broccoli, cut into florets (about 5 cups), then cut in half to create a flat base
Kosher salt
2 cloves garlic, sliced
1 small shallot, sliced into rings
1/4 teaspoon chile flakes
1 tablespoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)

Steps:

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.
Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and chile flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine.
Spoon the lemon-shallot mixture over the broccoli and serve.

Roasted and Charred Broccoli with Peanuts image

Provided by Claire Saffitz

Yield 4 Servings

Number Of Ingredients 10

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)

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.