Believe it or not, we came up with a new way to chop broccoli.

　　

Ingredients

4 Servings

　　1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled

　　3 tablespoons olive oil

　　Kosher salt, freshly ground pepper

　　1 freshly ground pepper

　　2 tablespoons unseasoned rice vinegar

　　1/4 cup unsalted, roasted peanuts, coarsely chopped

　　1/2 teaspoon sugar

　　2 tablespoons nutritional yeast, plus more

　　4 scallions, thinly sliced

　　Flaky sea salt (such as Maldon)

　　

Step 1

Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" 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; toss to coat.

　　

Step 2

Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.

　　

Step 3

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