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Roasted Broccoli With Peanuts

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Roasted Broccoli With Peanuts

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.

Roasted Broccoli with Peanuts | BeachbodyBlog.com
4.84 from 6 votes
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Roasted Broccoli With Peanuts

Meet your go-to recipe for roasted broccoli. It’s the perfect side dish any night of the week.

Course Side Dish
Keyword broccoli, vegetable
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings, about ¾ cup each
Calories 126 kcal
Author BODi

Ingredients

  • 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

Instructions

  1. Preheat oven to 450° F.

  2. Separate broccoli florets from stems. Coarsely chop florets. Set aside. Peel stems and slice on a diagonal.

  3. 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.

  4. 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.

  5. Place broccoli mixture in a medium bowl. Add vinegar and yeast; mix well.

  6. Garnish with green onion; serve immediately.

Portion Fix Containers
1 Green
½ Blue
1 tsp.

2B Mindset Plate It!
A veggie and accessory as part of lunch or dinner or as a snacktional.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.

Photo by Kirsten Morningstar

 

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