Roasted Charred Broccoli Peanuts
This vibrant side dish transforms every part of the vegetable into a culinary highlight. By roasting the sliced stems until tender and charring the florets in a skillet with crunchy peanuts and nutritional yeast, we create a complex, umami-rich profile. It is a simple, healthyish addition to any dinner table that proves zero-waste cooking is both easy and delicious.
Instructions
- 1
Preheat your oven to 450°F. Diagonally slice the stems of broccoli (1.5 lb) into 0.25 inch thick pieces. Gather any loose florets and set them aside.
- 2
On a rimmed baking sheet, toss the broccoli stems with olive oil (3 tbsp), kosher salt (0.5 tsp), and black pepper (0.25 tsp). Roast for 15-20 minutes until the edges are browned.
- 3
Drizzle the roasted stems with white rice vinegar (2 tbsp) and toss to coat while still hot.
- 4
Heat a medium skillet over medium-high heat. Add the broccoli florets, season with kosher salt (0.5 tsp) and black pepper (0.25 tsp), and cook for 5 minutes until charred and bright green.
- 5
Lower the heat to low. Add roasted peanuts (0.25 cup) and white sugar (0.5 tsp). Stir for 2 minutes until the nuts are golden brown.
- 6
Turn off the heat and stir in yeast flakes (2 tbsp) until combined.
- 7
Serve the stems and florets together, topped with scallions (4 stalk), sea salt (1 pinch), and the remaining yeast flakes (1 tbsp).
Nutrition Facts
Per portion