Miso-Butter Roasted Broccoli

Name: Miso-Butter Roasted Broccoli
Total time: 20 min
Yield: 4 servings
Ingredients: 1 large head broccoli (about 1 to 1¼ pounds), florets and tender stems cut into bite-size pieces (6 to 8 cups); 2 tablespoons olive oil; Kosher salt; 1 tablespoon unsalted butter or ghee, at room temperature; 2 teaspoons white miso; 1 lime, halved

By Yasmin Fahr

Updated March 25, 2025

Miso-Butter Roasted Broccoli — Bobbi Lin for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Rating: 5(2,706)
Comments: Read comments

Deeply flavorful and easy, this simple roasted broccoli dish gets a finishing of miso butter and a hit of acidity from lime juice. It makes a great accompaniment to roasted salmon or chicken, and adds depth to grain bowls or quickly cooked leftovers. Although the recipe calls for room temperature butter, the butter only needs to be soft enough so that you can mash it together with the miso, as it will start to melt upon contact with the sheet pan. You can swap in ghee for the butter, or some lemon in place of the lime. Finish the dish with grated Parmesan for some extra flavor, if desired.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1large head broccoli (about 1 to 1¼ pounds), florets and tender stems cut into bite-size pieces (6 to 8 cups)
2tablespoons olive oil
Kosher salt
1tablespoon unsalted butter or ghee, at room temperature
2teaspoons white miso
1lime, halved

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat the oven to 425 degrees.
Step 2
Add the broccoli to a large sheet pan, along with any tiny stray pieces from the cutting board (they will get crunchy and browned). Drizzle with the olive oil, season with ¼ teaspoon salt and toss to coat. Spread out the broccoli and roast until the underside is charred and the thickest stalks are easily pierced with a fork, about 15 minutes.
Step 3
Meanwhile, in a small bowl, use a fork to mash the butter and miso together. (The mixture doesn’t need to be perfectly uniform.) Add the mixture to the roasted broccoli, then squeeze half the lime juice over it and stir it all together, scraping up any brown bits on the bottom of the sheet pan. Season as needed with salt and the remaining lime juice. Serve warm or at room temperature.

Ratings

5 out of 5

2,706 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

JB2 years ago

I’ve found when roasting veg in the oven, warming up the sheet pan with the olive oil for ten or so minutes before adding the veggies helps caramelize faster and makes for tastier sides.

Doc Mott2 years ago

This is interchangeable with cauliflower

CBokat2 years ago

I made this once and forgot the lime. It was fine but nothing amazing. Then made it again and remembered the lime and it was like an entirely different dish. So good! Don’t forget the lime!!

Kirsten in Md.1 day ago

I make this with broccoli, but I also do this with asparagus when it's in season. Tonight I'm doing it with broccolini.

Janie Ficara6 days ago

So easy and delicious! Substituted plant-based butter but otherwise made as written. Worked out perfectly.

Kristin1 week ago

So good. No changes. Even delicious cold, eaten directly out of the leftover container while standing in front of the fridge.

Private comments are only visible to you.