Miso roasted broccolini is a very easy and delicious roasted broccolini recipe that takes no time to make. If you are stuck in a slump with different ways to prepare your vegetables, adding miso is definitely a great new idea to try. I think this is my favorite broccolini recipe to make and I think you will agree when you give it a try.
I have to say that I have become obsessed lately with miso because it is actually quite versatile in the kitchen. More than I even thought.
I also love oven-roasted broccolini and combining the two makes the most amazing dish!
I normally do not like to buy specialty ingredients but miso will last you a while since it is already a fermented item and I'll give you a couple of ideas on other ways to use it later on.
What is Miso?
Miso is basically fermented soybean. There is dark miso and a light miso but since I am newer to the flavor and cooking with it, I chose the light miso for its lighter flavor.
Basically, the darker the miso is, the stronger it will be!
It is also becoming more readily available which is great so you can choose the brand that is available to you.
Now that we have talked about the miso, let's talk about the sauce that goes with this broccolini.
The sauce I like to make with this Asian roasted broccolini is an Asian dipping sauce. I use this sauce often and I am quite addicted to it.
The Asian Dipping sauce for the miso-roasted broccolini is made up of
- Soy Sauce
- Toasted sesame oil
- Rice wine vinegar (I prefer the seasoned kind)
- Chili paste (any Asian chili paste works)
I know again that some of the ingredients sound specialty, like the chili paste but I go through this stuff fast because I use it on many different things. It lasts forever too so it won't go bad.
You can omit the chili paste and just use red pepper flakes if you want. I would recommend not skipping the other ingredients though because those are the main flavors of the sauce!
What to serve with roasted broccolini
This miso-roasted broccolini recipe goes so well with so many items. I love eating it with my Miso Glazed Salmon and making things easy by rubbing miso on the broccoli and then on the salmon.
I also serve it with the most delicious seeded chicken schnitzel. I use the sauce as a dip for both the broccolini and schnitzel!
I mentioned that I would give you ideas on how to use that miso so here are my favorites
- I love to add a big scoop to instant ramen noodles! It really makes the ramen taste more like miso soup and much fuller in flavor.
- As I mentioned above, I like making miso salmon or any other fish.
- You can also add the miso to any vegetable that you are roasting up. The process is the same as it is here for the broccolini.
- Another way I love using miso is to make miso ginger dressing! That recipe is coming soon but if you love the dressing at Japanese restaurants that comes with the salad then you will know what this is.
I hope you give this miso-rubbed broccolini with Asian dipping sauce a try and see why miso is so amazing in your recipes!
Miso Roasted Broccolini with Asian Dipping Sauce
- 4 bunches of broccolini
- 2 tablespoon light miso paste
- 1 tablespoon olive oil
- toasted sesame seeds for sprinkling on broccolini when serving optional but recommended
Asian Dipping Sauce
- ½ cup soy sauce
- 4 tablespoon rice vine vinegar
- 2 tablespoon toasted sesame oil
- 2 tablespoon chili paste or more if you like it really spicy
- Pre-heat your oven to 400 degrees
- Add your olive oil and miso paste to a large bowl and mix well until it is well incorporated
- Now add your broccolini to the bowl and mix it around in the miso sauce making sure to coast all of the broccolini.
- Place your broccolini on to a large sheet pan making sure the broccolini is not overlapping.
- Place in the oven for 10 minutes or until the broccolini begins to brown on the edges and is easily pierced with a fork.
Asian Dipping Sauce
- While the broccolini is roasting, grab a small bowl and all of your ingredients for the sauce.
- Mix the ingredients into your bowl and whisk until it all comes together and the chili paste is no longer clumpy.
- Once the broccolini is ready, remove from the oven and sprinkle with toasted sesame seeds (if using).
- Grab 4 ramekins or very small bowls and evenly distribute your sauce into them.
- Place broccolini on to 4 plates along with the sauce and eat immediately.
Nutrition Values are estimates only.See full nutrition disclaimer here
Tried the Recipe? We Would Love To Hear From You In The Comments Below!