Peden + Munk
Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.
Recipe information
Yield
Makes about 4 cups
Ingredients
2 small heads of broccoli, cut into florets with some stalk attached, or 1 medium acorn squash, seeds removed, cut into ½-inch slices
2 tablespoons virgin coconut oil, warmed to liquefy if needed
Kosher salt, freshly ground pepper
2 tablespoons nutritional yeast
Preparation
Step 1
Preheat oven to 425°. Toss vegetables with oil on a rimmed baking sheet to coat; season with salt and pepper. Roast until deep golden brown and tender, 20–25 minutes. Let cool slightly, then toss with nutritional yeast.
Step 2
Do Ahead: Veggies can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Squash: Calories (kcal) 230 Fat (g) 15 Saturated Fat (g) 12 Cholesterol (mg) 0 Carbohydrates (g) 25 Dietary Fiber (g) 5 Total Sugars (g) 5 Protein (g) 6 Sodium (mg) 10 Broccoli: Calories (kcal) 210 Fat (g) 15 Saturated Fat (g) 12 Cholesterol (mg) 0 Carbohydrates (g) 14 Dietary Fiber (g) 9 Total Sugars (g) 0 Protein (g) 11 Sodium (mg) 65
