Similar in taste to Parmesan cheese, plant-based nutritional yeast lends umami–a Japanese word for meaty, savory flavor–to roasted broccoli.
2 (12 oz) pkgs broccoli florets
3 tbsp nutritional yeast
2 tbsp olive oil
Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Cut any larger broccoli florets into smaller florets.
In a large bowl, whisk together the nutritional yeast and oil until well combined. Season with salt and pepper. Add the broccoli and toss until well coated. Arrange in single layer on lined pan. Roast 15–20 min., until well browned and stems are tender.
Grate zest from the lemon all over broccoli. Serve immediately.