Miso-Butter Roasted Broccoli
Updated March 25, 2025
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
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
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
- 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.
Private Notes
Comments
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.
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!!
This is interchangeable with cauliflower
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.
This was so easy and a perfect way to elevate our usual roasted broccoli. I was worried there wouldn’t be enough flavor, since there are so few seasonings, but keeping it simple lets the savory complexity of the miso shine! Don’t forget the lime, as this needs the punch to contrast from the rich miso butter. I served alongside maple-soy glazed chicken breast (also a NYT recipe) and brown basmati rice, with lime wedges to tie the whole meal together!
This is incredible. I roasted acorn squash as well, and tripled the miso butter. Mixed both the veg in with some quinoa and topped the whole thing with a tahini dressing. My fiance topped with leftover rotisserie chicken and I ate it as-is. Delicious!