I got stuck on this recipe for Roasted and Charred Broccoli from this January’s Bon Appétit Magazine. I keep thinking of it as a salad even though it’s really a vegetable dish. But for some reason it keeps popping into my head as broccoli salad. I’m not the biggest fan of most broccoli salads but roasted veggies are always a good idea in my book. As soon as I read this recipe I just new I had to make it. I could taste the charr of the florets and the sweetness of the roasted stems. It sounded like the perfect side for a winter’s meal but it also could be a great room temperature salad. Maybe even the perfect leftover veggie for a light lunch with some roasted chicken.
The recipe’s ingredients are simple and were easily found in my pantry. I must confess that I did change a few ingredients. I mean, I wouldn’t be me unless I played with the recipe a little bit! I switched out the peanuts for cashews (no peanuts for us!) and I used coconut sugar. I did use the nutritional yeast as noted in the recipe after copious research to confirm that it was gluten free and soy free. Good news, Bragg’s Nutritional Yeast is gluten free, non GMO, soy free, sugar free, and vegetarian. Nutritional yeast is a form of fungi grown on beet and sugar cane molasses that has lots of protein, vitamins, dietary fiber and other good for you things. It isn’t live yeast like the kind you use in baking but it’s been deactivated by being dried. I’ve always been a bit wary of it. I think the name made me say eww and the fact that it can be used as a vegan cheese substitute. But it’s growing on me. Maybe I’ll figure out other recipes to add it to. In this recipe, the nutritional year does add a tasty slightly cheesy flavor.
I’ll certainly be making this broccoli recipe again soon. I’m already jealous that Meyer finished our leftover broccoli at dinner tonight. This weekend I think I’ll add it to my “to make” recipe list.
- 1 bunch broccoli (about 1½ lb.), ends trimmed, stems peeled
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons unseasoned rice vinegar
- ¼ cup roasted and salted cashews (roughly broken)
- 1 teaspoon coconut sugar
- 2 tablespoons nutritional yeast, plus more to serve
- 4 scallions, thinly sliced
- Flaky sea salt (such as Maldon)
- Preheat oven to 450°.
- Slice broccoli stems on a diagonal ¼” thick.
- Finely chop the leftover florets of the broccoli.
- Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper.
- Roast stems until browned around edges, 15–20 minutes.
- While stems are roasting, heat a dry medium skillet, preferably cast iron, over medium-high.
- Add florets, salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes.
- Reduce heat to low; add coconut sugar and cook until sugar has disappeared.
- Stir in 2 Tbsp. nutritional yeast; then the cashews, to the florets then taste and season again.
- When stems have finished roasting, Add them to a large serving bowl. Toss them with the vinegar coat.
- Add in charred florets and stir to combine with the stems.
- Serve broccoli stems and florets topped with the scallions, sea salt, and more yeast.