This is exactly what it says – roasted broccoli and broccoli stems – with a sprinkling of nutritional yeast AKA nooch. It takes on that “cheesy” flavor that nooch has to offer and makes roasted broccoli even better than it already is. This is a kid friendly side dish or something to pop on top of pasta. You can also dress it up with garlic and onion powder if you are so inclined!
I like to roast the stems too because they are flavorful and tender and then I feel like I am not wasting anything. But, the farther down the stem you go, the tougher it gets. So start cutting the stems into slices from the bottom and when you feel the knife slice through easily that is where the edible part starts! Then, use a vegetable peeler to peel the outer layer of tough skin and toss the sliced stems into the bowl with the florets.
1 head of broccoli + broccoli stems
1 tablespoon of nutrional yeast
2 teaspoons of sunflower oil
Salt, a pinch
Preheat the oven to 400 and slice the broccoli into florets. Slice and peel the tender parts of the stems and toss into a big bowl with the florets. Toss with oil and a pinch of salt. Turn out onto a baking sheet and roast until nice and browned or as you like it. Enjoy!