top of page

Roasted and Charred Broccoli with Peanuts

['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)']

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.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page