Roasted Broccolini With Lemon Miso Butter Sauce

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
2 Servings
20 min

strongly STRONGLY feel that people who say they don’t like vegetables just haven’t had roasted vegetables. There’s a magic that happens when you put veggies on a roasting tray and cook them in a super-hot oven.

This roasted broccolini is no exception to that. Cooked at a high temperature for just a short time, you end up with broccolini that’s somehow both tender and crisp, with the little caramelized bits at the ends of the florets, and if you know you know, but if you don’t know – that’s where ALL the flavor lives.

Roasted broccoli or broccolini is so easy to make – broccolini especially. For broccolini, all you need to do is trim the bottom of the stems a little bit (sort of how you do with asparagus) and that’s all she wrote.

Because the stalks are thinner than traditional broccoli, the cook even faster, which is perfect as a weeknight side.

And then you add the miso-lemon-butter sauce and that just takes it right over the edge from a standard side to a phenomenal one. The addition of the miso just elevates the dish to the next level.

Roasted Broccolini With Lemon Miso Butter Sauce
Recipe details
  • 2  Servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 10 ounces of broccolini (sometimes called baby broccoli)
  • 1/2 tablespoon olive oil
  • salt and pepper
Lemon Miso Butter Sauce
  • 3 tablespoons butter
  • 1 teaspoon white miso
  • juice of half a lemon
To Make the Broccolini
Preheat your oven to 400 and trim the bottoms of the stems of the broccolini.
Line a baking sheet with foil and place it in the oven while it pre-heats.
Once the oven is preheated, carefully remove the tray from the oven, and place the broccolini on the pan, drizzle with olive oil and season with salt and pepper, and carefully mix to coat.*
Roast in the oven for 15 minutes, or until browned and crispy, and the stem is easily pierced with a fork.
Drizzle the miso lemon butter sauce over the broccolini, and serve.
To Make the Lemon Miso Butter Sauce
In a small bowl, melt the butter in the microwave in 30 second increments.
Once melted stir in the miso and lemon juice and whisk to combine. If the miso is still a little lumpy in the sauce you can either strain it(it will retain the flavor) or you can microwave it again for about 5-10 seconds to help it incorporate.
Taste and adjust as you like it - you may want more lemon juice, or it may need another teaspoon of butter.
Sara's Tiny Kitchen
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