We're halfway through May but here in Toronto, it still feels like early spring. It's currently 10C outside and this warm spicy miso roasted broccoli sounds really good right now.
Have you tried Miso paste before? It's soooo good. It ads umami taste to meals - that great savory taste you need along with the other four tastes (sweetness, saltiness, bitterness, and sourness) to make your food extra good.
Miso is usually made with fermented soybeans and salt, sometimes rice, or barley. I'm using chickpea miso here! It's so good, definitely a staple in my kitchen. I also really like brown rice miso. Usually, you should add miso at the end of cooking but I really like how it flavors the broccoli while it cooks in the oven. That's honestly the best part about this dish - it's full of flavor. And it has a crunch too thanks to the sesame seeds on top. So good!
How are you coping with quarantine? I'm currently finishing this post at 3:30am. Talk about procrastination, right?
Anyway, if you're anything like me, you probably get midnight cravings too. I love having leftovers of this miso roasted broccoli with plain rice as a snack at night. Or any time of the day, really. The seasoning on the broccoli is pretty salty so I like to serve it with something simple like rice, quinoa, potatoes, or even avocado toast would be great!
You can store this in the fridge for up to 4 days. I love making this on a Sunday and putting it on salads or avocado toast throughout the week. Happy cooking!
Similar side dishes you might like:
- Spicy Garlic Miso Roasted Eggplant
- Smoky Za'atar Roasted Cauliflower
- Charred Green Beans with Pecorino Cheese
This miso roasted broccoli is great served as a side or as a main dish with grains like quinoa, or rice.
Miso Roasted Broccoli:
- 2 tablespoon white miso paste
- 1 tablespoon sesame oil (not toasted)
- 1 tablespoon maple syrup
- 1 tablespoon tamari
- 1 teaspoon rice vinegar
- 1 tablespoon water
- ¼ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes
- 4 cloves of garlic, minced
- 2 heads of broccoli, cut into bite-size florets
- 1 red onion, peeled, cut into quarters
- Preheat your oven to 425F (220C) and line a baking sheet with baking paper.
- Make the sauce: In a big bowl, mix the miso, sesame oil, maple syrup, tamari, rice vinegar, water, ground ginger, crushed red pepper flakes, and minced garlic. Stir until well combined.
- Add the broccoli florets and toss to cover.
- Spread the broccoli with all the sauce and the quartered onion on the baking sheet and toss.
- Roast in the oven for 25 mins or until tender and golden. Stir halfway through.
- Serve with cooked grains, noodles, quinoa, rice, more roasted veggies, or on a salad.
Leftovers may be kept in the fridge in an airtight container for up to 4 days.
Keywords: broccoli, miso, maple, quinoa, tamari