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

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Instructions

1. Preheat oven to 425°F. Toss vegetables with oil on a rimmed baking sheet to coat; season with salt and pepper. Roast until deep golden brown and tender, 20–25 minutes. Let cool slightly, then toss with nutritional yeast.
2. Do Ahead Veggies can be made 5 days ahead. Cover and chill.
3. Veggies can be made 5 days ahead. Cover and chill.