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Roasted Broccoli with Peanuts

Meet your go-to recipe for roasted broccoli. It’s the perfect side dish any night of the week for meals as simple as grilled chicken breast and as delicious as this maple-glazed salmon. It’s versatile too. Add grilled tofu or tempeh for Meatless Monday, stir it into a quinoa salad, or serve it in a brown rice bowl with a poached or fried egg. It tastes even better as leftovers, and holds up well in the fridge for days, so use this recipe to take your next meal prep up a notch.

Roasted Broccoli with Peanuts

Roasted Broccoli with Peanuts

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By: Team Beachbody
Posted in: Recipes
4 servings, about ¾ cup each
Prep Time
15 min.
Cook Time
20 min.


  • 1 bunch broccoli (about 1½ lbs.)
  • 2 tsp. olive oil, divided use
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • ¼ cup raw peanuts
  • 1 tbsp. brown rice vinegar
  • 2 tbsp. nutritional yeast
  • 1 medium green onion, thinly sliced


Here are your instructions:

  1. Preheat oven to 450° F.

  2. Separate broccoli florets from stems. Coarsely chop florets. Set aside. Peel stems and slice on a diagonal.

  3. Combine broccoli stems and 1 tsp. oil in a medium bowl. Season with salt and pepper if desired; mix well. Place on baking sheet. Bake for 10 minutes.

  4. Add chopped broccoli florets, peanuts, and remaining 1 tsp. oil to baking sheet; mix well. Bake for 5 to 10 minutes, or until stems are tender crisp.

  5. Place broccoli mixture in a medium bowl. Add vinegar and yeast; mix well.

  6. Garnish with green onion; serve immediately.

Recipe Notes

Roasted Broccoli with Peanuts

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Roasted Broccoli with Peanuts Nutritional Data

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