Description
Ingredients
Scale
- 1 bunch broccoli, about 1½ lb., ends trimmed, stems peeled
- 3 tablespoons olive oil
- Sea salt and freshly ground black pepper (to taste)
- 2 tablespoons unseasoned, unsweetened rice vinegar
- 2 tablespoons fresh lemon juice
- ¼ cup raw walnuts, coarsely chopped
- 3 tablespoons nutritional yeast (plus more as needed)
- 4 scallions, white & green parts, thinly sliced
- Flaky sea salt
Instructions
- 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 and lemon juice; toss to coat.
- Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with sea salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add the walnuts. Cook, stirring, until nuts are golden brown. Stir in 3 tablespoons of nutritional yeast; season again.
- Serve broccoli stems and florets topped with scallions, flaky sea salt, and more yeast.
Notes
Adapted from Bon Appétit
- Prep Time: 5 minutes
- Cook Time: 25 minutes