Miso-Butter Roasted Broccoli
Deeply flavorful and easy, this simple roasted broccoli dish gets a finishing of miso butter and a hit of acidity from lime juice. It makes a great accompaniment to roasted salmon or chicken, and adds depth to grain bowls or quickly cooked leftovers. Finish the dish with grated Parmesan for some extra flavor, if desired. Broccoli is a superfood, containing many vitamins, minerals, fiber, and antioxidants. Broccoli’s benefits include helping reduce inflammation, keeping blood sugar stable, and strengthening the immune system.
Makes: 4 servings
Time to cook: 20 minutes
Ingredients
- 1 large head broccoli (about 1 to 1 ¼ pounds), florets and tender stems cut into bite-size pieces (6 to 8 cups)
- 2 tablespoons olive oil
- Kosher salt
- 1 tablespoon unsalted butter or ghee, at room temperature
- 2 teaspoons white miso
- 1 lime, halved
Cooking Instructions
- Heat the oven to 425 degrees.
- Add the broccoli to a large sheet pan, along with any tiny stray pieces from the cutting board (they will get crunchy and browned). Drizzle with the olive oil, season with ¼ teaspoon salt and toss to coat. Spread out the broccoli and roast until the underside is charred and the thickest stalks are easily pierced with a fork, about 15 minutes.
- Meanwhile, in a small bowl, use a fork to mash the butter and miso together. (The mixture doesn’t need to be perfectly uniform.) Add the mixture to the roasted broccoli, then squeeze half the lime juice over it and stir it all together, scraping up any brown bits on the bottom of the sheet pan. Season as needed with salt and the remaining lime juice. Serve warm or at room temperature.
Nutrition per serving
139 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 366 milligrams sodium; 135% RDI for vitamin C; 116% of RDI for vitamin K; 14% RDI for Folate (vitamin B9).
Recipe: Yasmine Fahr, NY Times Cooking
