Oh wow. I tried this side dish out on my small group last weekend, told them I was skeptical, I warned them but they ate it anyway! And they loved it. The flavor that is in this dish is something you don’t get out of broccoli; adding the peanuts and rice vinegar make it something completely different. Just try it and let me know what you think. It’s different because you use all of the broccoli, charring the stems in the oven and florets in the skillet. I got this out of Bon Appetit magazine, I think it’s the October issue.
Charred Broccoli and Peanuts
1 bunch broccoli
3T olive oil
2T rice vinegar
1/4 c unsalted, roasted peanuts, coarsely chopped
1/2 t sugar
2T nutritional yeast
chopped green onions
flaky sea salt (like Maldon)
Preheat oven to 450°. Slice broccoli stems on a diagonal ¼” thick. Transfer to a rimmed baking sheet, toss with oil, and season with 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 over medium heat. Add florets. Season with salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about five minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2T nutritional yeast and season again. Add stems and top with green onions and more yeast if desired.
Leave a Reply