Description
A delicious and easy recipe for miso roasted broccoli that turns a simple vegetable into a crispy, savory snack or side dish, perfect for any weeknight dinner.
Ingredients
Scale
For the Broccoli
- 1 large head Broccoli, cut into florets (Or 2 smaller heads)
- 1 tablespoon Olive oil (or avocado oil) (For roasting)
- 1-2 tablespoons Miso paste (White or yellow are easiest)
- 1-2 tablespoons Maple syrup (For sweetness)
- 1-2 teaspoons Soy sauce or tamari (Optional, adds savory flavor)
- 1-2 teaspoons Rice vinegar or lemon juice (Adds tang)
- 1 small clove Garlic, grated or minced (Or garlic powder in a pinch)
- to taste Red pepper flakes or chili crisp (Optional for heat)
- as needed Sesame seeds and sliced scallions (For topping, optional but tasty)
Instructions
Preparation
- Heat your oven to 425°F (about 218°C).
- Cut broccoli into bite-sized florets. Peel and slice the stem if desired.
- Toss broccoli with olive oil and a pinch of salt. Spread out in a single layer on a sheet pan.
Roasting
- Roast broccoli for 18 to 22 minutes, flipping once halfway, until edges are browned and stems are tender.
- In a small bowl, mix miso paste and maple syrup until combined. Whisk in soy sauce and vinegar or lemon juice. Add garlic and chili flakes if desired. If too thick, add water to thin.
- After roasting, add the glaze to the broccoli, toss quickly, and roast for an additional 3 to 6 minutes until glossy.
Notes
For the best results, ensure broccoli is dry before oiling, and add toppings after roasting for freshness. Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Vegetarian
- Cuisine: asian, Fusion
Nutrition
- Calories: 120
- Sugar: 2
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 10
- Fiber: 3
- Protein: 3
