Miso is doing quiet, serious work in this dish. Whisked into a tahini glaze and brushed over broccoli before roasting, it brings live fermentation compounds and a savory depth that plain roasted broccoli never gets close to. If you like the combination, Miso Roasted Root Vegetables puts the same glaze to work on carrots, parsnips, and sweet potato.
Ingredients
- 1 large head broccoli, cut into florets
- 2 tbsp olive oil
- 2 tbsp white miso paste
- 2 tbsp tahini
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1-2 tbsp warm water, to thin
- 1 tbsp sesame seeds
- 1 scallion, thinly sliced
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Toss the broccoli florets with olive oil and spread in a single layer on the sheet.
- Roast for 15-18 minutes, until the edges are crisp and lightly charred.
- While the broccoli roasts, whisk together the miso, tahini, rice vinegar, and honey.
- Add warm water a tablespoon at a time until the sauce is pourable but still thick.
- Remove the broccoli from the oven and drizzle the miso tahini sauce over the top while it's still hot.
- Toss gently to coat, then finish with sesame seeds and sliced scallion.
Nutrition Facts (per serving)
| Calories | 190 |
| Total fat | 13g |
| Total carbohydrates | 13g |
| Dietary fiber | 4g |
| Protein | 7g |
| Sodium | 390mg |
Why This Is Good for Your Gut
Unpasteurized miso contains Aspergillus oryzae enzymes and lactic acid bacteria that survive brief contact with heat when stirred in at the end, supporting a more diverse gut microbial community over time. Broccoli supplies glucosinolates, which gut bacteria convert into sulforaphane, a compound tied to a healthier intestinal lining, plus soluble fiber that keeps things moving.
Broccoli finally earns its seat at the table.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
