Roasted Veg with Nutritional Yeast

Name: Roasted Veg with Nutritional Yeast
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

Claire SaffitzMakes about 4 cupsSource

broccoli nutritional yeast 5 ingredients or fewer side dairy-free gluten-free vegan vegetarian keto healthyish roast

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

Method

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.

Do Ahead: Veggies can be made 5 days ahead. Cover and chill.