Blog Post

Bon Appetit’s Roasted & Charred Broccoli with Peanuts

Last week I challenged myself to make 3 recipes every week from magazines or online recipe sources that will expand my knowledge of both cooking techniques and flavor combinations. The first recipe I chose is from Bon Appetit’s January issue, Roasted And Charred Broccoli With Peanuts.

I chose this recipe for a few reasons:

  • I LOVE broccoli and am always looking for new ways to prepare it.
  • Peanuts with broccoli is a combination I have not tried before and it sounded interesting
  • Charring broccoli in a skillet with NO fats intrigued me
  • I bought Nutritional Yeast a month a so ago because I wanted to try it and learn more about its dairy-replacing potential and this recipe was going to give me my first chance to work with such an interesting ingredient


I did not do both steps of the recipe (roasting the broccoli stems) because I started with frozen organic broccoli florets from Costco and did not have any stems to work with. So I guess I am saying I made Charred Broccoli with Peanuts and NOT ROASTED and Charred Broccoli with peanuts. I really, really wish I had the stems.

I usually use fresh veggies when I cook but in the interest of saving some time and money I purchased a HUGE bag of frozen organic broccoli from Costco. Never going to do that again.

I thawed the broccoli before I started the recipe and noticed it was quite soggy. This concerned me. When I began charring the broccoli on the stove top in the cast-iron skillet, the broccoli has SO MUCH moisture in it that is would not easily char. I had to turn up the heat and extend the cooking time. And, the in the end, the broccoli lacked the crispness you typically get when using fresh broccoli.

Other than the soggy, rubbery broccoli, the recipe ingredients worked well together in regards to flavor and the peanuts added a nice texture. The nutritional yeast definitely added a “cheesey” flavor that complimented the other ingredients. I success of this recipe motivates me to explore more with Nutritional Yeast in the near future.

If you love broccoli, definitely give this recipe a try. Here is the link:

Cook. Enjoy. Share.





Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts

gluten-free grilling
Ditch the lettuce wrap and grab my buns for your next BBQ or picnic!

I was a vegetarian for 16 years before going gluten-free. During that time I

colorado gluten free pizza
Grassroots Support is Needed to Help Colorado Food Companies Thrive

Colorado is home to many small, local food companies with the singular goal of

gluten-free family pizza night
My family said my gluten-free pizza sucked, so I did something about it!

I would guess that nearly every family has had a regular pizza night at

Gluten Free Pork Ragu
Bon Appetit’s Pork Ragu Over Creamy Polenta

I have set out to expand my culinary experience and knowledge this year and

gluten free recipes
Pork, Chicken and Cabbage, Oh My! News From the Test Kitchen January 26-30th

I have goals, many goals, and sometimes I over-schedule myself and take on way

Bored with Your Meals? Take the Victoria’s Gluten-Free Kitchen Cooking Challenge!

A month or so ago I subscribed to Bon Appétit and Food & Wine

gluten free new year
Grateful and Gluten Free for the New Year 2015

It’s crazy that 2015 is here already, as I am not ready to forget

gluten free restaurant denver, gluten free denver
Enjoy Gluten Free Burgers AND Fries at Denver’s 5280 Burger Bar

The Famous Bowler Painting I love hats. Soft, head hugging kinds, a narrow brimmed woven

gluten free taos, nm
A Gluten Free Birthday in Taos, New Mexico

On Monday I turned 48 years old! Every year I grow older I seem to be

gluten free pizza crusts
Going Gluten Free is one of the BEST THINGS that has every happened to me!!

After nearly 2 years dealing with things that popped up in my life, I