Roasted Miso Broccoli
This easy roasted miso broccoli recipe is SUCH a delicious vegetable side dish. Broccoli is roasted until it’s crispy and lightly charred, then tossed in the most luscious, umami-flavoured miso sauce. All you need are 6-ingredients and 30-minutes to make it!
This miso roasted broccoli has been one of my favourite side dish recipes as of late! Both my husband and I are obsessed with it. This comes as no surprise, however, seeing as it’s made with the same sauce as one of my all-time favourite recipes from the blog: this miso maple baked tofu.
As a registered dietitian, I love that both broccoli and miso are packed with nutrition benefits. This is such a great recipe to enjoy the health benefits of both ingredients 🙂
Beyond nutrition, this broccoli side dish is packed with all the flavours and textures – it’s tender, yet crispy and seasoned with a sauce that’s equal parts sweet, salty, and umami.
As always, I’ve included a handful of serving ideas for what to pair this recipe with. It’s seriously so good with everything!!
Looking for more delicious veggie sides? Check out my roundup of 30+ healthy vegetable side dish recipes.
About the ingredients
All you need to make this miso broccoli recipe are 6 simple ingredients:
- Broccoli: You can purchase 2 large broccoli heads, or a standard 12 oz (340 gram) bag of ready-to-cook broccoli florets for this recipe. There is no need to be *too precise* with the measurement or amount of broccoli you use. There is more than enough miso sauce to toss the broccoli in!
- Avocado oil: I like to use avocado oil for this recipe because it’s a neutral-tasting oil that won’t alter the flavours of the miso sauce. It’s also a high-heat cooking oil and a source of heart-healthy unsaturated fats. If you don’t have avocado oil (I love this one from Chosen Foods), you are welcome to use another neutral-flavoured oil instead.
- Miso paste: Miso is a traditional Japanese seasoning made from fermented soybeans. It adds a fantastic salty, umami flavour to so many recipes. It’s one of my personal flavour enhancers to use in my cooking! I typically go for a lighter-coloured variety, like a white or yellow miso, as they’re a bit milder in taste. Miso will usually be stored in the refrigerated section of your grocery store.
- Mirin: Mirin is a subtly sweet Japanese rice wine that also adds an umami flavour to this meal. You can find mirin in the Asian section of your grocery store. While mirin does contain a small amount of alcohol, we cook it off in this recipe by bringing it to a boil and letting the alcohol evaporate 🙂
- Rice vinegar: Rice vinegar is commonly used in East Asian cuisine. It’s made from fermented rice and has a mild and subtle acidic flavour. If you don’t have rice vinegar, you could swap it with white wine vinegar or apple cider vinegar.
- Maple syrup: Pure maple syrup pairs SO well with miso. It adds a lovely sweetness to balance out this recipe.
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Other ways you can make this recipe
- While I made this as a roasted broccoli side dish, you could also pan-fry, sauté, or steam the broccoli before tossing it into the miso sauce if preferred! It would be delicious also, just without that crispiness you get from roasting the broccoli.
- Likewise, you could make this into a stir-fry with other veggies and a grain, like rice or quinoa.
- If you love the miso sauce, you can also serve it with other roasted vegetables! Roasted broccolini is a natural choice, as would be ones like brussels sprouts, eggplant, or mushrooms.
Step-by-step: how to make roasted miso broccoli
Start by cutting the crowns of broccoli into smaller florets. You can cut the stem up into smaller, roughly 3/4-inch pieces, too (to prevent waste!)
Next, transfer the cut up broccoli onto a baking sheet. Toss it in avocado oil, salt, and pepper. Place the baking sheet in the oven at 400F for about 20 minutes, or until broccoli is browned and tender.
While the broccoli roasts in the oven, make your miso sauce on the stove by whisking together mirin, miso paste, avocado oil, rice vinegar, and maple syrup. Exact measurements are in the recipe card at the bottom of this post.
When the broccoli is fork-tender and lightly-charred, you can remove it from the oven. Transfer the roasted broccoli to a serving bowl and pour the miso sauce over top. Toss together + serve!
What to serve this recipe with
As this recipe is a vegetable side dish with a yummy sauce, I recommend serving it with a protein and starch to round out the meal:
- For proteins, this sauce pairs wonderfully with baked tofu, salmon, sablefish, or chicken. In fact, the miso sauce comes from my miso baked tofu (it’s one of my most popular recipes!)
- For a starch, you will love this with cooked rice, quinoa, roasted sweet potatoes, or even mashed potatoes.
TIP: Feel free to double the sauce and pour it over everything!!
Broccoli nutrition benefits
This green cruciferous vegetable is a great source of micronutrients, including:
- vitamin C (broccoli is one of the best sources of Vitamin C out there – just one cup provides 135% of your daily vitamin C needs)
- vitamin K
- vitamin A
- folate
- potassium
- calcium,
- iron
- phosphorus
- magnesium
Broccoli is also a fabulous source of dietary fibre – one cup provides 2.3 grams of fibre, which is 9% of your daily fibre needs. Fibre is known to help with digestion, heart health, blood sugar control, and weight management.
Finally, it’s also a source of beneficial plant compounds (like sulforaphane) and antioxidants (like carotenoids)!
Love broccoli? Check out my roundup of simple broccoli recipes for more creative ways to cook with it!
Miso nutrition benefits
Because miso paste is made by fermenting soybeans, it’s a natural source of beneficial gut microbes that appear to play a role in many aspects of human health.
Miso is also rich in vitamins and minerals, such as:
- manganese
- vitamin K
- copper
- zinc
Please note that miso does contain a fair amount of sodium, so you likely will not need to add much extra salt to this recipe.
Not sure what else to do with miso paste? Don’t let that container go to waste! Check out my roundup of miso recipes for inspiration!
More delicious broccoli recipes:
- Crunchy Broccoli Kale Salad With Tahini Dressing
- Roasted Broccoli Salad With Cranberry, Farro & Feta
- Shrimp & Broccoli With Lemon, Honey & Feta
- Honey-Drizzled Roasted Broccolini With Kale
- Balsamic Roasted Broccoli
Did you give this Roasted Miso Broccoli Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Roasted Miso Broccoli
Ingredients
- 2 large crowns broccoli, cut into florets (or a standard 12oz / 340gram bag of pre-cut florets)
- 1 Tbsp avocado oil (or other neutral oil)
Maple Miso Sauce:
- 1/4 cup mirin
- 1 Tbsp miso paste (choose a white or yellow variety, if possible)
- 1 Tbsp rice vinegar
- 1 Tbsp avocado oil
- 1 Tbsp pure maple syrup
Instructions
- Preheat oven to 400F.
- Transfer the cut up broccoli florets onto a baking sheet. Toss them in 1 tablespoon of avocado oil. You can season with some salt and pepper if desired, but do note that the miso sauce also adds salt to this recipe!
- Place the baking sheet in the oven for about 20 minutes, or until broccoli is lightly charred and tender.
- While the broccoli is in the oven, prepare the miso sauce. To do this, start by adding mirin to a small saucepan over medium-high heat. Bring the mirin to a boil, and allow to boil for about 1 minute to evaporate the alcohol.
- Then, reduce the heat to medium-low and add miso paste to the mirin. Whisk continuously until it starts to dissolve.
- Once the miso has broken down, add the rice vinegar, avocado oil, and maple syrup. Bring to a boil again, whisking continuously to prevent the maple syrup from burning.
- Once a smooth sauce has formed, turn off the heat and let sit until the broccoli is finished cooking.
- Remove the broccoli from the oven. Transfer the roasted broccoli to a serving bowl and pour the miso sauce over top. Toss together and serve hot!
Notes
- Generally speaking, all ingredients used in this recipe are gluten-free. That said, some brands of items like rice vinegar, mirin, and miso paste may not be certified gluten-free due to cross contamination during processing. If a gluten-free diet is absolutely necessary, be sure to check the label of each product you are using to make sure.
- I typically go for a lighter-coloured miso paste, but you can use any variety that you can find. Do note that miso is kept in the refrigerated section at the store, not in the aisles 🙂
- If you don’t have rice vinegar, you can swap it with white wine vinegar or apple cider vinegar. I would NOT use balsamic vinegar!
- Avocado oil is a great neutral-tasting oil that won’t overpower of affect the taste of the miso sauce. You are welcome to use another neutral-flavoured oil in its place.
- For proteins, this sauce pairs wonderfully with baked tofu, salmon, sablefish, or chicken. In fact, the miso sauce comes from my miso baked tofu (it’s one of my most popular recipes!)
- For a starch, you will love this with cooked rice, quinoa, roasted sweet potatoes, or even mashed potatoes.
- Feel free to make extra sauce and pour it over everything!!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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4 Comments on “Roasted Miso Broccoli”
Can confirm, this recipe is EPIC! Doubled the marinade to toss with eggplant and tofu for a full meal with some steamed brown rice and I was a happy camper
Hi Tia! Thank you so much for taking the time to leave a review!! So appreciated. I absolutely LOVED that you doubled the sauce to pair with eggplant, tofu, and rice… sooo delish!!
Broccoli was never one of our favorite vegetables UNTIL trying this recipe! Delicious!
Thank you again for another easy, healthy and delicious recipe!
Woo – I’m so happy to hear that!! Thank you so so much for sharing your experience, C! It’s so appreciated.
PS. I’ve got a roundup of broccoli recipes if you’re open to experimenting more with broccoli 😉