I'll admit that when I plan meals, the sides are often an afterthought. And by "afterthought," I mean that I'm scrambling to find a simple yet interesting side dish to throw together in a hurry while dinner is cooking. A tall order, I know — but with this quick-roasted Broccolini, it's one that can be easily solved with just a handful of ingredients.
Not to be confused with its thicker, fuller, and more bitter cousin broccoli, Broccolini is a milder vegetable. A cross between leafy Chinese broccoli and regular thicker-stemmed broccoli, Broccolini has long, tender, and very edible stalks topped with a cluster of florets. Its flavor is much less bitter than regular broccoli; its earthiness and sweet, grassy flavor makes it an ideal candidate for getting tossed with savory, umami-rich miso paste.
2 small bunches Broccolini, ends trimmed
2 tablespoons white miso paste
2 tablespoons canola oil
1 tablespoon soy sauce
1 tablespoon grated fresh peeled ginger
1 clove garlic, minced
Freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
Preheat the oven to 425°F.
In a large bowl, whisk together the miso paste, oil, soy sauce, ginger, garlic, a pinch of black pepper, and red pepper flakes until well-combined. Add the Broccolini to the bowl and toss with the miso mixture until it's well-coated.
Transfer the Broccolini to a baking sheet and arrange into a single layer. Roast for 10 minutes, stirring once about halfway through. Remove from the oven and serve immediately.