Oven Roasted Broccolini is crisp and tender, and smothered in a miso-lemon-butter sauce for a perfect weeknight side dish.
I strongly STRONGLY feel that people who say they don’t like vegetables just haven’t had roasted vegetables. There’s a magic that happens when you put veggies on a roasting tray and cook them in a super-hot oven.
This roasted broccolini is no exception to that. Cooked at a high temperature for just a short time, you end up with broccolini that’s somehow both tender and crisp, with the little caramelized bits at the ends of the florets, and if you know you know, but if you don’t know – that’s where ALL the flavor lives.
Roasted broccoli or broccolini is so easy to make – broccolini especially. For broccolini, all you need to do is trim the bottom of the stems a little bit (sort of how you do with asparagus) and that’s all she wrote.
Because the stalks are thinner than traditional broccoli, the cook even faster, which is perfect as a weeknight side.
And then you add the miso-lemon-butter sauce and that just takes it right over the edge from a standard side to a phenomenal one. The addition of the miso just elevates the dish to the next level.
What is Miso:
If you’ve never had miso before, it’s made by fermenting soybeans rice or barley with salt and koji (which is technically a fungus). It’s salty, and earthy, and a just a little bit funky in the best possible way. Miso is well regarded as having an “umami” flavor, which is our fifth taste sense (the other four are: sweet, sour, salt, and bitter).
If miso isn’t your thing (and it’s definitely not for everyone, although I would urge everyone to try it at least a few times, because it’s a fantastic flavor, and it brings a ton of depth and complexity to everyday dishes) you could just skip it and make this a lemon butter sauce. I would also recommend substituting with anchovies, but if you don’t like miso, you’re probably not on the anchovy train either.
How to Roast Broccoli:
You want a super duper hot oven. I’ve found 400 degrees to be the sweet spot, but 425 is totally doable. 375 will KIND of get the job done if you’re cooking other things at the same time, but 400 is really where you want to be.
Try to wash your veggies long enough before cooking that they have time to fully dry. Moisture is your enemy in a hot oven – it causes the veggies to steam instead of roast.
Also – make sure you have enough room to spread everything out on the sheet pan. Use two if necessary. If the veg is too close together, they’ll steam instead of roast.
I will generally throw my sheet pan in the oven while it’s preheating so that the pan gets extra hot, which helps the broccolini caramelize even more. Once the oven is heated, remove the tray, and then Add the veggies, and toss with oil and salt and pepper. Just be careful and use a spoon to mix it together rather than your hands. That baby is hot.
Roasted Broccolini with a Miso Lemon Butter Sauce
- 10 ounces of broccolini (sometimes called baby broccoli)
- ½ tablespoon olive oil
- salt and pepper
- 3 tablespoons butter
- 1 teaspoon white miso
- juice of half a lemon
- Preheat your oven to 400 and trim the bottoms of the stems of the broccolini.
- Line a baking sheet with foil and place it in the oven while it pre-heats.
- Once the oven is preheated, carefully remove the tray from the oven, and place the broccolini on the pan, drizzle with olive oil and season with salt and pepper, and carefully mix to coat.*
- Roast in the oven for 15 minutes, or until browned and crispy, and the stem is easily pierced with a fork.
- Drizzle the miso lemon butter sauce over the broccolini, and serve.
- In a small bowl, melt the butter in the microwave in 30 second increments.
- Once melted stir in the miso and lemon juice and whisk to combine. If the miso is still a little lumpy in the sauce you can either strain it(it will retain the flavor) or you can microwave it again for about 5-10 seconds to help it incorporate.
- Taste and adjust as you like it - you may want more lemon juice, or it may need another teaspoon of butter.
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