Based on th Recipe from Epicurious: http://www.epicurious.com/recipes/food/views/roasted-and-charred-broccoli-with-peanuts-51260420
4 Servings
- 1 bunch broccoli (about 1 1/2 pounds)
- 3 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1 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
- Flaky sea salt (such as Maldon)
- Prehead oven to 450F
- Peel Brocholi Stems, cut in half long way and then slice on a large bias 4mm thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
- Meanwhile, heat a dry cast iron skillet, over medium-high. Add florets. Season with kosher salt 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.
- Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.