Roasted and Charred Broccoli With Peanuts

Courtesy of/adapted from


Serves 4

1 bunch broccoli (about 11⁄2 lb.), ends trimmed, stems peeled

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons unseasoned rice vinegar

1/4 cup unsalted, roasted peanuts, coarsely chopped

1/2 teaspoon sugar

ingredient 3


1. 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.

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. (from Bon Appetit)