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Roasted Miso Broccoli

Savory Roasted Miso Broccoli That Everyone Will Crave

A quick, healthy, and flavorful side dish featuring roasted miso broccoli that everyone will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sides
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broccoli
  • 2 large crowns Broccoli cut into florets
For the Miso Sauce
  • 1 Tbsp Avocado Oil can be replaced with any neutral oil
  • 1/4 cup Mirin or cooking sake or white wine
  • 1 Tbsp Miso Paste preferably white or yellow
  • 1 Tbsp Rice Vinegar can replace with white wine vinegar or apple cider vinegar
  • 1 Tbsp Pure Maple Syrup or agave syrup

Equipment

  • Oven
  • baking sheet
  • Mixing Bowl
  • Saucepan
  • Whisk

Method
 

Step‑by‑Step Instructions for Roasted Miso Broccoli
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Cut the broccoli into bite-sized florets and toss with avocado oil in a large mixing bowl, optionally adding salt and pepper.
  3. Spread the broccoli on the baking sheet and roast for about 20 minutes, checking for doneness after 15 minutes.
  4. In a saucepan, bring mirin to a gentle boil and whisk in miso paste until dissolved.
  5. Add rice vinegar, more avocado oil, and maple syrup to the saucepan, whisking until smooth and slightly thickened.
  6. Remove the broccoli from the oven, pour the miso sauce over it, and gently toss to combine before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 220mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 90mgCalcium: 80mgIron: 1.5mg

Notes

Best enjoyed fresh, but can be stored in the fridge for 3-4 days. Reheat in the microwave or oven to restore crispiness.

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