1 bunch broccoli (about 1 ½ lbs.), ends trimmed, stems peeled
3 Tbsp. olive oil
kosher salt and freshly ground black pepper
2 Tbsp. unseasoned rice vinegar
¼ cup unsalted, roasted peanuts, coarsely chopped
½ tsp. sugar
2 Tbsp. nutritional yeast, plus more
4 scallions, thinly sliced
flaky sea salt (such as Maldon)
Preheat oven to 450 °F. 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.
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.
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
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