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.
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