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

  • 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

  • sea salt


  1. Preheat oven to 450Β°. 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 tablespoons nutritional yeast; season again.

  3. Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.