Broccoli with Roasted Peanuts
Nutritious and delicious.
Ingredients
- 1 bunch broccoli 1½ lb.
- ¼ cup unsalted roasted peanuts
- 4 scallions thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons nutritional yeast plus more
- ½ teaspoon sugar
- Kosher salt and freshly ground black pepper
- Flaky sea salt
Instructions
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Trim the end of your broccoli stalk. Peel the stems and chop them off to separate from the part with the trees.
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Preheat an oven to 450 degrees.
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Slice the stem on a diagonal to create thin rounds. Cut the broccoli head into little trees.
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Place the stem pieces on a baking sheet and coat with olive oil. Season with salt and pepper. Toss to ensure everything is well-combined.
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Roast for 15-20 minutes.
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Place florets in a skillet with salt and pepper. No oil is needed to sautee, but you can add some if you wish.
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Cook for 5-6 minutes or until they are charred a bit.
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Toss in sugar and peanuts, cooking for 1 more minute.
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Add nutritional yeast and stir to coat.
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Remove the stems from the oven and toss with rice vinegar.
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Place the coasted stem pieces on a plate then top with the floret mix.
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Serve and enjoy! 😀