Miso-Butter Roasted Broccoli

By Yasmin Fahr

Updated March 24, 2025

  • Bobbi Lin for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
20 minutes
Rating
5(3,650)
Comments
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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. Although the recipe calls for room temperature butter, the butter only needs to be soft enough so that you can mash it together with the miso, as it will start to melt upon contact with the sheet pan. You can swap in ghee for the butter, or some lemon in place of the lime. Finish the dish with grated Parmesan for some extra flavor, if desired.

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Ingredients

Yield:4 servings

  • 1 large head broccoli (about 1 to 1¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 8 milligrams cholesterol; 139 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 4 grams fiber; 366 milligrams sodium; 4 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

5 out of 5
3,650 user ratings
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Comments

JB

I’ve found when roasting veg in the oven, warming up the sheet pan with the olive oil for ten or so minutes before adding the veggies helps caramelize faster and makes for tastier sides.

CBokat

I made this once and forgot the lime. It was fine but nothing amazing. Then made it again and remembered the lime and it was like an entirely different dish. So good! Don’t forget the lime!!

Doc Mott

This is interchangeable with cauliflower

b

It reads like a strange combination of ingredients but it turns out incredible! I like to roast a mix of broccoli and carrots, add some Sriracha to the miso butter and top with toasted sesame seeds.

JM

Very good! But too salty! Reduce the salt before roasting the broccoli. Used spray oil to coat florets lightly but evenly. 425 for 15 minutes is perfect….browns the broccoli without toughening

Susan

Dark miso works great too.

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Credits

By Yasmin Fahr

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