Go Back
–+ servings
Roasted Miso Broccoli

Savory Roasted Miso Broccoli for a Healthy Side Dish

This Roasted Miso Broccoli is a quick, gluten-free, and vegan side dish that packs a nutrient punch and elevates any meal with its umami flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Asian, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broccoli
  • 1 large Broccoli Choose large crowns or pre-cut florets for convenience and a fresh crunch.
  • 2 tablespoons Avocado Oil This neutral oil enhances flavor without overpowering.
For the Miso Sauce
  • 3 tablespoons Miso Paste Opt for white or yellow varieties for umami.
  • 2 tablespoons Mirin This sweet rice wine provides depth.
  • 1 tablespoon Rice Vinegar Adds acidity to balance the sauce.
  • 1 tablespoon Maple Syrup A natural sweetener that adds sweetness.

Equipment

  • Oven
  • baking sheet
  • Medium saucepan
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut broccoli into small florets and toss with avocado oil in a large mixing bowl.
  3. Spread broccoli across a baking sheet lined with parchment and roast for 20 minutes.
  4. In a saucepan, bring mirin to a boil, then reduce heat and stir in miso paste until dissolved.
  5. Add rice vinegar, avocado oil, and maple syrup to the saucepan, stirring until smooth.
  6. Transfer roasted broccoli to a bowl and drizzle with miso sauce, tossing to coat.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 150IUVitamin C: 90mgCalcium: 40mgIron: 1mg

Notes

Miso paste is naturally salty; taste before adding extra salt. Store leftovers in an airtight container for up to 3–4 days.

Tried this recipe?

Let us know how it was!