Charred & Roasted Broccoli with Walnuts

Broccoli is one of the world’s healthiest foods. Roasted and charred broccoli with toasted walnuts highlights my current my obsession, nutritional yeast.

Nutritional yeast, which you can get at any health food store, natural grocers, or Whole Foods, is actually quite good for you. And besides being a great flavor bomb, it’s something we can all benefit from because with only a tablespoon or more, it adds stress-reducing B vitamins. Try it on your charred and roasted broccoli tonight or on popcorn tomorrow.

Charred, Roasted Broccoli with Walnuts

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Tania Van Pelt


  • 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


  1. 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.
  2. 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.

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

Recipe Notes

Adapted from Bon Appétit