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RECIPE // MISO-ROASTED GARLIC BROCCOLI

February 17th, 2014
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Once you start roasting broccoli, you’ll never go back.

Bold words, I know, but it’s the truth. Roasted broccoli is amazing. When I did this for the first time, it was like tasting manna from the heavens. Seriously. I’m not sure what spurred the idea– I think I had read a good way to roast cauliflower and I thought, “why not broccoli?” It seemed kind of strange at first– I was so used to sautéing broccoli that I was like, are you sure about this Nanette? And it was the best thing I ever did.

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Usually, I just toss it with some olive oil, salt and pepper, or even sesame paste. Recently, I was attending a family potluck, where momma asked me to bring some roasted vegetables. Since it was a special occasion, and also the first time I was debuting my cooking for my mom’s friends, I wanted to make something a little more special. Thus, the addition of miso and garlic! I love how the miso adds another dimension of flavor– it’s creamy and is laced with umami richness from the miso. Another benefit is that turning on the oven definitely helps keep this apartment warm during the cold nights!

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MISO ROASTED GARLIC BROCCOLI
Ingredients:

  • 4 broccoli crowns
  • 1/2 cup white miso paste (you can get this at any Asian supermarket)
  • 4 tablespoons honey
  • 4 tablespoons mirin
  • 3 tablespoons shaoxing cooking wine (this is completely necessary but it adds a nice touch)
  • 4 teaspoons sesame oil
  • 1/2 head garlic, smashed into large chunks
  • 2 shallots, sliced thinly

*If you don’t have shallots or don’t feel like adding them, feel free to skip them. You can also substitute the cooking wine with sake.

Start off by preheating the oven to 425 degrees F. Cut the broccoli crowns into smaller pieces, so that they resemble little trees. Make sure all the pieces are around the same size. In a small saucepan, heat the miso paste, honey, mirin, and cooking wine (but not the sesame oil) on medium low heat, constantly stirring with a whisk. Heat until the miso paste is dissolved. Remove the paste from the stove and swirl in the sesame oil. In a large bowl, toss the broccoli with the miso sauce. Make sure that all the pieces are coated with the sauce. Line a tray (or 2) with foil and spread out the broccoli in a single layer. Roast in the oven until browned, about 40 minutes.

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5 Comments:

  1. can’t wait to try!!!!

  2. Pingback: RECIPE // MISO-ROASTED ACORN SQUASH CARBONARA WITH MUSHROOMS & SHALLOTS - Cultural Chromatics - Cultural Chromatics

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  4. Oh my god this looks ridiculously delicious!! Definitely trying it out!!
    http://youtube.com/addalittlefood

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