Photo by Peden & Munk
Try this in a frittata, folded into a grain salad, or in a hash with bacon.
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 1/2-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°F. 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.
Do Ahead
Step 2
Veggies can be made 5 days ahead. Cover and chill.
Recipe notes
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