Description
A delicious and healthy roasted broccoli dish infused with chili oil, topped with nutritional yeast and cashews.
Ingredients
Scale
- ⅓ cup extra-virgin olive oil
- 2 teaspoons crushed red pepper flakes
- 4 medium heads broccoli (cut into florets, about 1 pound of florets)
- As needed Kosher salt
- As needed Freshly ground black pepper
- 1 tablespoon soy sauce or tamari
- 2 tablespoons nutritional yeast
- Handful halved cashews
Instructions
- Add the olive oil and crushed red pepper flakes to a small saucepan over medium-low heat, and simmer, stirring frequently, until the oil becomes fragrant, about 6 minutes. Remove from heat and let cool completely. Strain the oil into a small bowl, discarding the red pepper flakes.
- Heat oven to 400ºF (200ºC). Toss the broccoli florets in the chili oil and arrange in a single layer on a baking sheet. Season with salt and pepper.
- Roast until the broccoli is slightly charred, about 20 minutes.
- Drizzle with soy sauce. Add the broccoli to a serving dish and top with nutritional yeast and cashews. Serve immediately.
Notes
- Adjust the amount of crushed red pepper flakes to your spice preference.
- For a vegan version, ensure that the soy sauce is gluten-free if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg