People get realllll excited about this broccoli peanut recipe
's easier recipes, selected a few, and prayed that my guests would survive the night. Going into it, I thought the main dish, a Thai chicken and rice number, would be the centerpiece. It certainly took the most effort.the salty and crispy roasted, charred broccoli and peanut sideI mostly laughed to myself: It was the simplest dish I served, a total afterthought of a side I included on the menu just so I could feel good about being in the same room as a daily serving of vegetables.
It starts with the way you chop it. Instead of cutting a whole broccoli so that it separates into giant tree trunks and tree top florets, the stems get chopped into small pieces too. Roughly chop the stem into smaller pieces and cut the florets along the individual branches. These cuts make a difference, because when you crank the oven up to a scorching 450°, the pieces get crispy and charred on the outside but are tender on the inside after about 15 to 20 minutes.
Even though the recipe says to cook the florets and the stems separately , I absolutely did not, because multitasking like that is harder than I needed on a Monday night. I did bust out the skillet to season the broccoli though. After you take all the crispy, charred broccoli out of the oven, drizzle 2 Tbsp. rice vinegar on top. Then, heat your skillet on medium-high, add your already-roasted broccoli along with unsalted, roasted peanuts and ½ tsp.
This next and last step I kept from my guests, until they asked what it was seasoned with: It has a few sprinkles of nutritional yeast. I was skeptical, but nutritional yeast is basicallyand makes me want to eat broccoli, so who am I to question it? If you don't want to buy a whole container of nutritional yeast just to sample it, a few drizzles of soy sauce will deliver the salty/umami quality you're looking for.
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