Roasted and Charred Broccoli with Peanuts
Peanuts add crunch and flavor to plain roasted broccoli in our Roasted and Charred Broccoli with Peanuts. Char broccoli florets in a cast-iron skillet while roasting the stalks in the oven, then mix it all together with peanuts and a homemade sweet-and-sour sauce.
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Ingredients
- 1 large head broccoli (about 1 ½ pounds)
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper, divided
- ½ teaspoon sugar
- 3 tablespoons low-sodium soy sauce, plus extra for serving
- ½ cup unsalted, roasted peanuts, coarsely chopped, plus extra for serving
- 2 tablespoons rice vinegar
Instructions
- Preheat oven to 450 degrees.
- Trim the broccoli and separate the stems and florets.
- Slice the stems on a diagonal into pieces about ¼ inch thick and place on a rimmed baking sheet. Add the olive oil and ½ teaspoon of black pepper and toss to combine. Roast stems until browned around the edges, about 20 minutes.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the florets and remaining ½ teaspoon of black pepper. Stir-fry until florets are bright green and lightly charred in spots, about 10 minutes.
- Reduce heat to low and add the sugar, soy sauce and chopped peanuts. Continue cooking, stirring constantly, until the peanuts are golden brown.
- When stems are done roasting, remove them from the oven and toss with vinegar to coat. Add stems to the floret mixture and stir to combine.
- Serve broccoli warm topped with an extra splash of soy sauce and sprinkle of chopped peanuts.
Nutrition Information
Calories: 157|Sugar: 3g|Sodium: 383mg|Fat: 11g|Saturated fat: 2g|Carbohydrates: 11g|Fiber: 4g|Protein: 7g|
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