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Recipes
January 2015

Roasted and Charred Broccoli With Peanuts

By Claire SaffitzPhotography by Peden + Munk

3.3

(164)

Image may contain Plant Food Vegetable and Produce
Peden + Munk

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

Recipe information

  • Yield

    4 Servings

Ingredients

1

bunch broccoli (about 1½ lb.), ends trimmed, stems peeled

3

tablespoons olive oil

Kosher salt and freshly ground black pepper

2

tablespoons unseasoned rice vinegar

¼

cup unsalted, roasted peanuts, coarsely chopped

½

teaspoon sugar

2

tablespoons nutritional yeast, plus more

4

scallions, thinly sliced

Flaky sea salt (such as Maldon)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 450°. Slice broccoli stems on a diagonal ¼” 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.

    Step 2

    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 Tbsp. nutritional yeast; season again.

    Step 3

    Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.

Nutrition Per Serving

Calories (kcal) 230 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 18 Dietary Fiber (g) 7 Total Sugars (g) 5 Protein (g) 9 Sodium (mg) 65
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