My 1-Ingredient Upgrade for Better Broccoli
Turn your side dish salty-sweet with this ingredient.
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Broccoli is too often steamed into a wilted shrivel, served plain, or drowned in cheese sauce until barely recognizable. Instead, all this cruciferous veg needs is a little TLC. It’s an affordable, versatile option—great as a side dish or tossed into salads—but I hate getting a mouthful of bland, watery florets that feel like a chore to eat.
A few years ago, I set out to add more plant-based meals to my routine when I came across a broccoli recipe that completely changed my mind about this "stinky" vegetable. While the original dish was more complex, one simple trick stuck with me: tossing miso with the broccoli as it roasts. That single step transformed it into something deeply savory and rich.
Read More: The Best Way To Store Broccoli So It Lasts, According to a Food Expert
How To Try This 1-Ingredient Upgrade
The recipe I originally followed recommended using one tablespoon of miso paste per head of broccoli, but don’t be afraid to adjust according to your taste. To try it yourself, toss the broccoli florets with miso until they’re evenly coated, then roast at 400°F (200°C) until the edges are crisp and caramelized, 20 to 25 minutes.
One tablespoon of miso per head of broccoli adds a nice layer of umami, but if you love bold flavors (like I do), bump it up to two tablespoons for a more pronounced savory depth. I also find that mixing the miso with a little olive oil or melted butter before tossing helps distribute the flavor more evenly.
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What Kind of Miso To Use
Roasting enhances broccoli's natural sweetness, making white miso (shiro miso) an ideal match. Its slightly sweet and salty flavor complements the caramelized florets without competing.
If you’re curious about experimenting with different types of miso, here’s how they compare:
White miso: The mildest miso works well with roasted vegetables.
Yellow miso: Aged longer than white miso, giving it a deeper, more pronounced savory flavor. This could be a great swap if you prefer a richer umami punch.
Red miso: The boldest and saltiest option, thanks to its long fermentation. While it’s fantastic for soups and heartier dishes, it can easily overpower roasted broccoli.
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