Description
Broccoli with perfectly smoky and crispy edges and a tender bite. The versatile sauce is an umami bomb – and can even be used with other veggies, as well as fish and chicken.
Ingredients
Units
Pickled Plum
Roasted Broccoli with Miso Sauce
Mission: Elevate Broccoli, accepted. This oven roasted broccoli has smoky, crispy edges with a tender bite. It’s drizzled in a miso sauce that is so flavor forward, it’s an actual blast of umami. Serve with a side of rice and a bowl of miso soup. Not a fan of broccoli? You’ve never had it like this before!
Why This Recipe Works
- Oven roasting imparts a smoky crunch to the broccoli buds and stems – while keeping the interior crisp yet tender.
- The miso sauce is umami, nutty and sweet. Delicious on other veggies, tofu, meat and fish as well.
- So easy to make. 30 minutes, much of it passive wait time. A great side dish to make when you’re busy with other tasks in the kitchen.
Table of Contents
- Roasting Broccoli for the Best Texture
- Roasted Broccoli Ingredients
- Miso Sauce Ingredients
- How to Make Roasted Broccoli With Miso Sauce
- Frequently Asked Questions
- Storage
- What to Serve With Roasted Broccoli
Roasting Broccoli for the Best Texture
Roasting broccoli in the oven triggers something called the Maillard reaction. The natural sugars and amino acids react to the dry heat, giving your broccoli a flavorful caramelized exterior and some satisfyingly browned crunchy bits. Meanwhile, the interior cooks, but still keeps a bit of a soft crunch. Sure, a little science-y. But it’s so delicious.
Roasted Broccoli Ingredients
Scroll to the bottom of this page for the full recipe!
- Fresh Broccoli: Chop the heads into bite sized florets. If you want to use the long stems as well, peel the tough green outer layer with a vegetable peeler or knife until you get to the white interior. Then slice into sticks.
- Cooking Oil: Use a neutral oil like grapeseed oil or vegetable oil.
Pro Tip I prefer roasting fresh broccoli. But you can use frozen broccoli if that’s what you have handy. While it may not turn out quite as crispy, it’ll work in a pinch. Make sure frozen broccoli is evenly spaced out on the baking tray to allow for evaporation. And you may want to finish it by broiling on the top oven rack for a couple minutes. Keep an eye on it to avoid burning!
Miso Sauce Ingredients
- White Miso Paste: White miso is the mildest of the three main types of miso paste. It’s still funky, but with a light saltiness and almost fruity notes. Awase miso (a mixture of red and white miso) would work too. But straight up red miso is too assertive for this recipe. Available at most Asian grocery stores, or pick up white miso paste on Amazon.
- Soy Sauce: Big time umami. No need for finishing salt in this recipe.
- Sugar: This offsets the saltiness from the miso and soy sauce. Use white or brown sugar. Whichever you prefer.
- Sesame Seeds: For a little toasted nuttiness.
- Sesame Oil: This delivers depth to the miso sauce. A little goes a long way. You’ll add this last, after the sauce has been warmed up.
How to Make Roasted Broccoli With Miso Sauce
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Then place your broccoli florets on the tray and drizzle with oil. Toss the broccoli with your hands, and make sure each piece is evenly coated.
- Roast in the oven for 15-20 minutes, until the broccoli is tender and starting to brown on the buds and the edges of the stems.
- Meanwhile, mix all of the ingredients for the miso sauce (except the sesame oil) in a microwave safe bowl. Microwave on high for 20 seconds.
- Mix the sauce until the sugar has completely dissolved. Then add the sesame oil and stir again.
- Finally, take the roasted broccoli out of the oven and transfer to a serving plate. Drizzle the miso sauce on top and serve immediately.
Frequently Asked Questions
Can I just use an air fryer for the roasted broccoli?
Great idea! An air fryer will give your broccoli florets the same browned, crispy Maillard reaction you get from oven roasting. To use an air fryer, follow the cooking steps from this air frier broccoli recipe – but omit the salt. The miso sauce is salty enough.
Why is the sesame oil added last, after the sauce is heated up?
Toasted sesame oil has a low smoke point. And overcooking it can cause the delicate nuttiness to turn bitter. This makes it a great flavoring oil, but not the best oil to cook with. So when I add it to stir fry, for example, I do it after the heat is off. While you’ll only be microwaving the sauce in this recipe for around 20 seconds, I always say better safe than sorry. Heat the miso sauce first, stir in the sesame oil last.
Is this recipe vegan? How about gluten free?
This recipe is 100% vegan. And you can easily make it gluten free with one easy ingredient swap. If you’re avoiding wheat, just use tamari or liquid aminos instead of soy sauce. Then you’re good to go!
Storage
This recipe is best served fresh and hot. The roasted broccoli will lose it’s crispy texture in the fridge.
That said, you can cover and refrigerate leftovers for up to 2 days. And while the texture won’t be the same, leftovers taste great cold, right out of the fridge.
What to Serve With Roasted Broccoli
I love serving this with brown rice – or as an ingredient inside a grain bowl. But it also makes a great side dish as part of a larger meal. Here are some ideas:
- Rose Tteokbokki (Creamy and Spicy Korean Rice Cakes)
- Egg Fried Rice
- Chinese Eggplant with Garlic Sauce
- Air Fryer Tofu With Teriyaki Sauce
- Korean Sticky Chicken
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Have you made this roasted broccoli with miso sauce recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintRoasted Broccoli with Miso Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2
- Category: Side
- Method: Roasting
- Cuisine: Japanese
- Diet: Vegan
