Roasted Veg With Nutritional Yeast

bon appétit vegetable vegan coconut healthy kid-friendly side small plates

Claire Saffitz

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

Method

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.

Veggies can be made 5 days ahead. Cover and chill.