Oil-Free Miso Charred Broccoli is a simple twist on roasted broccoli. Cover the broccoli in a sweet, tangy miso sauce for a tasty side. Oil-free, gluten-free, and vegan!
Broccoli is one of those foods that everyone knows is healthy. It's so healthy that it's definitely worth the effort to include it in your regular meals.
Broccoli can get pretty boing though. I mean, steamed broccoli is good, but there's only so much steamed broccoli that I can eat.
Most of the time, I make roasted broccoli (and cauliflower) for myself. It's super simple, yet still flavorful. But I make broccoli literally all the time, so I even get tired of that recipe occasionally.
So we're getting creative with this Oil-Free Miso Charred Broccoli. It's just roasted broccoli but with a delicious miso sauce that creates a completely different flavor.
Miso is a paste made from fermented soybeans. It's made by fermenting soybeans with salt and/or seaweed, resulting in a salty paste. Miso adds both salty and umami flavor to foods - the perfect combo!
Fermented foods like miso are very good for you, especially when it comes to gut health. When you eat fermented foods you feed yourself good bacteria that can help balance the microbes in your gut and work to relieve all sorts of health issues you may face, like IBS, brain fog, heart disease, high blood pressure... the list goes on.
Bottom line: miso is a great food to start incorporating in your diet. And it tastes great on broccoli!
Step 1. Preheat the oven to 450. Line a baking sheet with aluminum foil. Rinse off the broccoli florets.
Step 2. Mix 2 tablespoons of miso with 1 tablespoon of rice vinegar.
Step 3. Toss the broccoli florets in the miso-vinegar mixture. Then, arrange on the foil-lined pan.
Step 4. Bake for 10-12 minutes, until the broccoli is turning brown, but still crisp.
Step 5. Meanwhile, mix the remaining 2 tablespoons of miso and 2 tablespoons rice vinegar with the maple syrup and ginger.
Step 6. To serve, drizzle the miso mixture on top of the cooked broccoli and sprinkle with sliced scallions and sesame seeds. Enjoy!
Preparation: You can mix up the sauces for this recipe several hours ahead of time, if necessary. You could also prep the broccoli several hours before making this dish, but I wouldn't advise chopping the broccoli the day before. You want the broccoli to stay crisp!
Storage: Store this Oil-Free Miso Charred Broccoli in an airtight container the fridge. It will last a week or so.
Thank you God for foods with nutrients that keep us healthy and strong. Thank you for providing for us. Amen.
Looking for other tasty vegetable side dishes? Check out some of my favorites:
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Oil-Free Miso Charred Broccoli is a simple twist on roasted broccoli. Cover the broccoli in a sweet, tangy miso sauce for a tasty side. Oil-free, gluten-free, and vegan!
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