Broccoli is a great and versatile vegetable to add to your dining table during meals. Whether simply steamed, stir fried or roasted, broccoli is a great source of fiber, vitamins and various minerals. Roasting broccoli is a great method for cooking broccoli that helps to retain most of its nutritional value, and our roasted broccoli with miso recipe is a great dish that can be easily served with most Asian and Western cuisine.
If you’re a fan of broccoli, the addition of miso to this recipe adds a deep, salty dimension to this dish and is a great way to mix things up on your daily menu. We reckon it can be served as easily with rice, stir fried vegetables and steamed fish, just as well as it pairs with some roast lamb, chicken or turkey. Plus, the charred texture gives the roasted broccoli a little crispyness, which is always a good thing.
As this dish is fairly salty, we recommend serving it with dishes that are not at all salty to balance things out. You definitely don’t want to overload on that sodium.
- 580g broccoli (about 1 large head of broccoli)
- 35g grapeseed oil
- 6g garlic powder (about 1 tsp)
- 2g sea salt (about ½ tsp)
- 2g ground black pepper (about ½ tsp)
- 20g miso paste
- 1g sesame oil (about ½ tsp)
- 1 tsp rice vinegar
- 1 tsp water
Cooking roasted broccoli
- Heat oven to 220°C.
- Prepare miso spread by mixing all miso spread ingredients and stir until thoroughly combined. Set aside.
- Use a sharp knife to remove broccoli florets from the main stem.
- Rinse florets with clean water, then remove all water from the broccoli. Use a salad spinner if you have one, or gently toss in a sieve or basket. Let florets dry a bit before proceeding with the next step.
- Once broccoli florets have dried, add grapeseed oil, salt, pepper and garlic powder. Toss to coat evenly.
- Spread coated florets on a baking tray and then roast it in the oven until lightly charred, about 6 minutes. Keep a close eye on your broccoli while it is in the oven.
- Flip the florets over and continue roasting for another 5 to 6 minutes.
- Remove baking tray from the oven and turn the florets over. While being very careful not to touch the baking tray, use a brush to lightly spread the miso paste onto each broccoli floret. Don’t overdo it or the broccoli will become too salty.
- Put the baking tray back into the oven for another 5 minutes. Don’t forget to keep an eye on your broccoli so it doesn’t become too burned.
- Once cooked, remove broccoli florets from the baking tray immediately. Transfer to a bowl or serving dish.
- Replace grapeseed oil with olive oil, canola oil or any mild flavoured oil that can withstand cooking at high temperatures.
- This recipe is quite salty thanks to the miso paste. If you’d like to reduce the saltiness, use less salt when tossing the broccoli or omit it.
- Oven temperatures vary even when it is set at a specific temperature, so be sure to check how your broccoli florets are doing. You don’t want to destroy your perfectly good roasted broccoli by burning it to an inedible crisp.
How did your roasted broccoli turn out? Did you like it? Share your pictures with us by tagging them with #butterkicap! Serve your roasted broccoli with: