Meet your go-to recipe for roasted broccoli. It’s the perfect side dish any night of the week for meals as simple as grilled chicken breast and as delicious as this maple-glazed salmon. It’s versatile too. Add grilled tofu or tempeh for Meatless Monday, stir it into a quinoa salad, or serve it in a brown rice bowl with a poached or fried egg. It tastes even better as leftovers, and holds up well in the fridge for days, so use this recipe to take your next meal prep up a notch.
Meet your go-to broccoli recipe. This nutty roasted broccoli recipe is the perfect side dish any night of the week and will take your meal prep up a notch.
- 1 bunch broccoli (about 1½ lbs.)
- 2 tsp. olive oil divided use
- sea salt (or Himalayan salt) and ground black pepper to taste; optional
- ¼ cup raw peanuts
- 1 Tbsp. brown rice vinegar or rice vinegar
- 2 Tbsp. nutritional yeast
- 1 medium green onion thinly sliced
Preheat oven to 450° F.
Separate broccoli florets from stems. Coarsely chop florets. Set aside. Peel stems and slice on a diagonal.
Combine broccoli stems and 1 tsp. oil in a medium bowl. Season with salt and pepper if desired; mix well. Place on baking sheet. Bake for 10 minutes.
Add chopped broccoli florets, peanuts, and remaining 1 tsp. oil to baking sheet; mix well. Bake for 5 to 10 minutes, or until stems are tender crisp.
Place broccoli mixture in a medium bowl. Add vinegar and yeast; mix well.
Garnish with green onion; serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photo by Kirsten Morningstar