Roasted and Charred Broccoli with Peanuts
I got the idea of roasting broccoli after one of my colleagues bought some salad and let me try it, I was surprised it was tasty, cooked perfectly with a nice crunch to it. I kept that in mind so the next time I will prepare broccoli I will definitely roast them, while I did not make the exact same salad I tried I made a side dish featuring roasted broccoli.
Roasted and Charred Broccoli with Peanuts is the one I prepared and it is quite simple, a really good appetizer or side dish, it’s so tasty thanks to the roasting process that brings out the nutty sweet flavour of broccoli. What’s even good with this you can even use the stems which is usually thrown away. A dish that is perfect to pair with most meat dishes like pulled meat dishes.
- 1 large broccoli, trimmed and cut into florets, separate stems
- 3 stalks spring onions, sliced
- 2 tbsp rice vinegar
- ¼ cup roasted peanuts, roughly chopped
- ½ tsp sugar
- sea salt
- freshly ground black pepper
- olive oil
- In a bowl toss together broccoli stems and a good amount of olive oil. Season with salt and freshly ground black pepper then place in a baking sheet and bake in a 230C preheated oven for 15 minutes.
- Remove roasted broccoli stems from the oven then toss it together with vinegar.
- Heat up a skillet then add the florets and some olive oil, season with salt and freshly ground black pepper, stir often to prevent burning. Cook for 5 minutes.
- Reduce heat, add the peanuts, chopped spring onions and sugar. Cook until nuts are golden brown.
- Combine it with the stems then serve.