Roasted and Charred Broccoli with Peanuts

Ingredients for Roasted and Charred Broccoli with Peanuts

• 1 bunch broccoli (about 675g), ends trimmed, stems peeled

• 3 tablespoons olive oil

• Kosher salt, freshly ground pepper

• 1 freshly ground pepper

• 2 tablespoons unseasoned rice vinegar

• 60ml unsalted, roasted peanuts, coarsely chopped

• 1/2 teaspoons sugar

• 2 tablespoons nutritional yeast, plus more

• 4 spring onions, thinly sliced

• Flaky sea salt (such as Maldon)

How to make Roasted and Charred Broccoli with Peanuts

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 spring onions, sea salt, and more yeast.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.