Recipe: 10-Minute Miso Broccolini

published Dec 10, 2015
10-Minute Miso Broccolini
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Kelli Foster)

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.

(Image credit: Kelli Foster)

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.

(Image credit: Kelli Foster)

10-Minute Miso Broccolini

Serves 4

Nutritional Info


  • 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)


  1. Preheat the oven to 425°F.

  2. 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.

  3. 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.