Gilmer Free Press

Bon Appétit: Roasted and Charred Broccoli with Peanuts

The Gilmer Free Press


Servings: 4

  1 bunch broccoli (about 1½ lb.), ends trimmed, stems peeled
  3 tablespoons olive oil
  Kosher salt and freshly ground black pepper
  2 tablespoons unseasoned rice vinegar
  ¼ cup unsalted, roasted peanuts, coarsely chopped
  ½ teaspoon sugar
  2 tablespoons nutritional yeast, plus more
  4 scallions, thinly sliced
  Flaky sea salt


Preheat oven to 450°. 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.

--> Thursday, January 01, 2015
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