Recipe: 10-Minute Miso Broccolini

Recipes from The Kitchn

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.

10-Minute Miso Broccolini

Serves 4

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.

(Image credits: Kelli Foster)

Per serving, based on 4 servings. (% daily value)
Calories
133
Fat
8.7 g (13.3%)
Saturated
0.7 g (3.7%)
Trans
0 g
Carbs
9.5 g (3.2%)
Fiber
6.7 g (26.7%)
Sugars
1.5 g
Protein
8.6 g (17.2%)
Sodium
619.8 mg (25.8%)