Miso-Butter Roasted Broccoli

Name: Miso-Butter Roasted Broccoli
Total time: 20 min
Yield: 4 servings
Ingredients: 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

By Yasmin Fahr

Updated March 25, 2025

Miso-Butter Roasted Broccoli — Bobbi Lin for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Rating: 5(3,328)
Comments: Read comments

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

1large head broccoli (about 1 to 1¼ pounds), florets and tender stems cut into bite-size pieces (6 to 8 cups)
2tablespoons olive oil
Kosher salt
1tablespoon unsalted butter or ghee, at room temperature
2teaspoons white miso
1lime, halved

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 425 degrees.
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.
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

3,328 user ratings

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Comments

JB3 years ago

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.

CBokat3 years ago

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 Mott3 years ago

This is interchangeable with cauliflower

Sdchasta5 days ago

Wow this was good! Easy too. Had it with some noodles on the side and it was delicious. My only word of caution is to not salt it too heavily as the Miso is quite salty. I used kosher salt and wish I had used less which I will next time, possibly omitting it altogether. The lime adds the perfect finish. Don't skip it!

big leo3 weeks ago

new method unlocked. this changed the tragetory of my life. I was on my way to working for NASA now i just gonna sit in this bucket of broc butter and miso.

Abigail Moore2 months ago

So simple and This is the kind of vegetable that I could binge on it's so yummy. I doubled the miso and 1/2 the butter and used lime juice to taste and it was to die for.

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