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 1/2-inch slices; 2 tablespoons virgin coconut oil, warmed to liquefy if needed; Kosher salt, freshly ground pepper; 2 tablespoons nutritional yeast

Roasted Vegetables with Nutritional Yeast

Photo by Peden & Munk

Try this in a frittata, folded into a grain salad, or in a hash with bacon.

Recipe notes

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