Stovetop-Roasted Broccoli With Nutritional Yeast

¾ pound broccoli florets

2 teaspoons olive oil

1 clove garlic, minced or pressed

Pinch red pepper flakes

¼ cup low-sodium chicken or vegetable stock or broth (or water)

¼ cup nutritional yeast

2 tablespoons balsamic vinegar

¼ teaspoon kosher salt

Heat a large, heavy saute pan or Dutch oven over high until very hot.

While the pan heats, in a medium bowl, toss the broccoli with the olive oil until well coated. Place the florets in the hot pan, in a single layer, lightly pressing with a spatula to maximize contact with the hot surface (you should hear sizzling). Cover and cook for 1½ minutes, or until the bottoms of the broccoli have some browning and char.

Uncover and flip the broccoli with the spatula, then press gently again. Cover and cook for another 1½ minutes. Uncover and stir in the garlic and red pepper flakes. Once fragrant (about 1 minute), add the stock and cover, allowing the broccoli to steam for 1 minute. Uncover and sprinkle on the nutritional yeast and vinegar, then stir. Let cook until all the liquid evaporates. Season with salt.

Serves 4

Nutrition information per serving: 80 calories; 25 calories from fat (31 percent of total calories); 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 160 mg sodium; 10 g carbohydrate; 4 g fiber; 3 g sugar; 7 g protein.

Melissa d'Arabian