Broccolini’s natural sweetness pairs beautifully with miso — that savory, complex paste that brings depth without heaviness. In this preparation, the broccolini is briefly blanched to preserve its vibrant color and tenderness, then roasted at high heat until lightly caramelized. A simple ginger-miso glaze adds warmth and umami, while toasted sesame seeds provide a nutty finish.
This dish feels at home beside grilled salmon or roast chicken, yet is equally satisfying served over rice for a simple vegetarian meal.
INGREDIENTS:
1 pound broccolini, ends trimmed
1 tablespoon olive oil
1 tablespoon light (white or yellow) miso paste
1 teaspoon freshly grated ginger
1 teaspoon honey or maple syrup
1 teaspoon rice vinegar or fresh lime juice
1 teaspoon toasted sesame oil
1 tablespoon water (to loosen glaze if needed)
1 tablespoon toasted sesame seeds
Salt, if needed
METHOD:
Preheat oven to 425°F.
Bring a large pot of salted water to a boil. Add the broccolini and cook for 2 to 3 minutes, just until bright green and slightly tender. Drain immediately and pat dry thoroughly. (Drying is important for proper roasting.)
In a small bowl, whisk together the miso paste, grated ginger, honey or maple syrup, rice vinegar or lime juice, sesame oil, and water until smooth.
Spread the blanched broccolini on a sheet pan. Drizzle with olive oil and toss to coat lightly.
Roast for 8 to 12 minutes, until the edges begin to caramelize and the stems are fully tender.
Remove from the oven and immediately brush or spoon the miso glaze over the hot broccolini, tossing gently to coat.
Transfer to a serving platter and sprinkle with toasted sesame seeds. Serve warm.
SERVING SUGGESTIONS:
- Serve alongside grilled salmon, black cod, or teriyaki chicken.
- Spoon over steamed jasmine rice or brown rice for a simple plant-forward meal.
- Add to a grain bowl with quinoa, avocado, and soft-boiled eggs.
- Finish with a squeeze of lime and a pinch of red pepper flakes for extra brightness.
CHEF NOTES:
- Be sure to dry the broccolini well after blanching — excess moisture prevents caramelization.
- For deeper flavor, allow the miso glaze to sit for 10 minutes before using.
- If your broccolini stems are thick, slice them lengthwise before blanching.
