Meet your go-to recipe for roasted broccoli.
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.
Roasted Broccoli With Peanuts
Meet your go-to recipe for roasted broccoli. It’s the perfect side dish any night of the week.
- 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
- 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.
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A veggie and accessory as part of lunch or dinner or as a snacktional.
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Photo by Kirsten Morningstar