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.
What is miso?
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!
Recipe Features
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- Perfect side - this broccoli is quick to whip up whenever you are looking for a tasty vegetable to eat with your meal
- Gut-friendly - between the broccoli, a cruciferous vegetable, and miso, a fermented food, this dish is a powerhouse for your gut
Ingredient Notes
- Broccoli: This dish tastes best if you use broccoli crowns, and have minimal stems in the dish. Make sure to buy crisp, fresh broccoli that isn't brown or flimsy.
- White Miso: You can find miso in the Asian section and/or the vegan section at any grocery store. Be sure to buy white miso for this recipe - it does not taste as good with dark miso. Red miso can be a substitute if necessary.
- Rice Vinegar: Rice vinegar adds more of that Asian flare to this recipe. You could sub apple cider vinegar, but the flavor would change slightly.
- Maple Syrup: The tang of the miso and vinegar needs to be balanced out with some sweetness. I chose to use maple syrup, but date syrup would work well here too.
- Ginger: You can use fresh or freeze dried ginger for this recipe. If you want to sub dried ginger, use only ¼ of the amount.
- Scallions: Scallions, also known as green onions, add an element of freshness to this dish. I used them as a garnish, but they are optional.
- Sesame Seeds: Another optional ingredient, sesame seeds simply add some texture to the final dish.
How to make Oil-Free Miso Charred 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!
Storage
Store this Oil-Free Miso Charred Broccoli in an airtight container the fridge. It will last a week or so.
Recipe Prayer
Thank you God for foods with nutrients that keep us healthy and strong. Thank you for providing for us. Amen.
Related Recipes
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📖 Recipe
Oil-Free Miso Charred Broccoli
Ingredients
- 1 Pound Broccoli Florets
- 4 Tablespoons White Miso divided
- 3 Tablespoons Rice Vinegar divided
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Grated Ginger
- Scallions to serve
- Sesame Seeds to serve
Instructions
- Preheat the oven to 450. Line a baking sheet with aluminum foil. Rinse off the broccoli florets.
- Mix 2 tablespoons of miso with 1 tablespoon of rice vinegar.
- Toss the broccoli florets in the miso-vinegar mixture. Then, arrange on the foil-lined pan.
- Bake for 10-12 minutes, until the broccoli is turning brown, but still crisp.
- Meanwhile, mix the remaining 2 tablespoons of miso and 2 tablespoons rice vinegar with the maple syrup and ginger.
- To serve, drizzle the miso mixture on top of the cooked broccoli and sprinkle with sliced scallions and sesame seeds. Enjoy!
Nutrition
Nutrition information is an estimate.
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