Crispy Brocc and Chickpea Bowls with Peanut Sauce AND Peanut Rice
Serves 430 mins prep35 mins cook
Cruciferous veggies (cabbages, cauliflower, Brussels sprouts, broccoli, etc.) love a borderline burnt charring to help coax out some of their more complex roasty toasty flavors, and suppress the sulfuric flavor you sometimes taste when you eat them raw. I encourage you to really take these vegetables all the way home in that department--they’re pretty hard to burn, and I often find myself seeking out the burnt bits left on the tray anyway.
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