Roasted And Charred Broccoli With Peanuts Recipes

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ROASTED AND CHARRED BROCCOLI WITH PEANUTS



Roasted and Charred Broccoli with Peanuts image

Believe it or not, we came up with a new way to chop broccoli

Provided by Claire Saffitz

Categories     Side     Low Carb     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Lunch     Peanut     Broccoli     Healthy     Low Cholesterol     Vegan     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 10

1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
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)

Steps:

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

CHARRED BROCCOLI WITH CHICKPEAS



Charred Broccoli with Chickpeas image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 8 cups broccoli florets, 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a few grinds of pepper on a baking sheet. Broil until charred, 6 to 8 minutes. Whisk 1/4 cup each whole-milk plain yogurt and chopped cilantro, 1 tablespoon each olive oil, tahini and lemon juice and a pinch each of salt and pepper. Top the broccoli with the dressing and 1/4 cup each golden raisins and roasted chickpeas.

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