1 large head broccoli, both florets and stem chopped
2 tablespoons olive oil, divided
1/4 cup peanut butter
1/2 cup filtered water
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 clove garlic, minced
1/4 teaspoon black pepper
1 cup fresh parsley, cilantro or basil, roughly chopped 1/4 crushed no-salt peanuts
crushed red pepper or sriracha, optional
Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
Spread the broccoli out onto the parchment paper and drizzle 1 tablespoon of olive oil on top. Toss to combine and roast for 20 minutes, or until brown and charred.
Meanwhile, in a blender combine the remaining olive oil, peanut butter, water, soy sauce, rice vinegar, garlic and pepper and process until completely smooth.
Toss the charred broccoli with the herbs and plate. Drizzle on the sauce and top with peanuts. Add crushed red pepper or sriracha for a little heat.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.