Miso honey roasted broccoli
This is the time of year when sprouting broccoli is worth picking up…
If you’re picking some up, a few things to look for:
– Firm stems and tight florets
– A deep green colour (avoid anything yellowing)
– Leaves still attached if you can get them — they cook just as well
This is one of those recipes that doesn’t ask much, but gives you a lot back.
You’re looking for contrast — soft stems, crisp edges, and something sharp to pull it together.
Prep time: 5 minutes
Cooking time: 10–14 minutes
Serves: 4
Ingredients
- 400g sprouting broccoli
- 1 tbsp neutral oil
- flaky sea salt
- Glaze:
- 1 tbsp white miso
- 1½ tbsp runny honey
- 1 tbsp rice vinegar
- 1 tbsp warm water
- To finish
- toasted sesame seeds
- black pepper
- optional squeeze of lime
Method
- Heat oven to 220°C (fan). Trim any woody ends of the broccoli, keeping the stems intact.
- Toss lightly in oil and salt, then roast for 10–14 minutes until just tender with some colour.
- Whisk the glaze ingredients until smooth.
- Brush over the broccoli in the final few minutes of cooking, or toss briefly in a hot pan to coat.
- Finish with sesame seeds, pepper, and a squeeze of lime if needed.
Ingredients
- 400g sprouting broccoli
- 1 tbsp neutral oil
- flaky sea salt
- Glaze:
- 1 tbsp white miso
- 1½ tbsp runny honey
- 1 tbsp rice vinegar
- 1 tbsp warm water
- To finish
- toasted sesame seeds
- black pepper
- optional squeeze of lime
Method
- Heat oven to 220°C (fan). Trim any woody ends of the broccoli, keeping the stems intact.
- Toss lightly in oil and salt, then roast for 10–14 minutes until just tender with some colour.
- Whisk the glaze ingredients until smooth.
- Brush over the broccoli in the final few minutes of cooking, or toss briefly in a hot pan to coat.
- Finish with sesame seeds, pepper, and a squeeze of lime if needed.
