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Preheat oven to 450°. Slice broccoli stems on a diagonal ¼” thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15–20 minutes. Add vinegar; toss to coat.
Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 Tbsp nutritional yeast; season again.
Serve broccoli stems and florets topped with scallions, sea salt, and more nutritional yeast.
Tags: bonappetit, broccoli, dairy-free, dinner, easy, gluten-free, healthyish, keto, nutritional-yeast, peanut, quick, side, veg, vegan, vegetarian, weeknight-meal