Roasted Miso Broccoli
Broccoli roasted in neutral oil and tossed with a warm miso, mirin, vinegar, and maple sauce, with the sauce oil listed separately.
Ingredients
Broccoli
- 2 large crowns broccoli, cut into florets similar-size florets; crown weight varies;12-ounce bag is a smaller option
- 1 Tbsp avocado oil for the roasting tray only
Maple miso sauce
- 1/4 cup mirin
- 1 Tbsp miso paste choose a white or yellow variety, if possible
- 1 Tbsp rice vinegar
- 1 Tbsp pure maple syrup or other sweetener
- 1 tablespoon avocado oil additional oil for the sauce
Instructions
- Heat oven to 400°F. Dry cut florets, coat with 1 tablespoon oil, and spread on a roomy rimmed tray.
- Roast about 20 minutes, extending if thick stems remain firm and watching for browned edges.
- Briefly boil mirin 1 minute in a saucepan, lower heat, then whisk in miso. Blend in vinegar, a separate 1 tablespoon oil, and maple syrup without scorching.
- Toss cooked broccoli with enough warm glaze to coat and divide into 4 side portions. A short simmer does not guarantee zero alcohol.
Notes
The missing tablespoon sauce oil is restored in a separate group. Crown weight varies; a twelve-ounce bag is a smaller option, not a universal equivalent. Briefly boiling mirin does not establish an alcohol-free dish. Sauce may finish while the broccoli roasts.