Miso Roasted Broccoli Salad (Printer-Friendly)
Roasted broccoli meets umami-rich miso, almonds, and sesame for a simple vegan side dish, ready in 30 minutes.
# What You’ll Need to Cook:
→ Salad
01 -
8 cups broccoli florets
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
6 green onions, thinly sliced
06 -
1/4 cup slivered almonds
07 -
2 tablespoons sesame seeds
→ Miso Sauce
08 -
2 tablespoons white miso paste
09 -
1 tablespoon soy sauce or gluten-free tamari
10 -
1 tablespoon rice vinegar
11 -
1 tablespoon maple syrup
12 -
2 cloves garlic, crushed or grated
13 -
1 tablespoon water
# Steps to Prepare:
01 -
Set oven temperature to 200°C.
02 -
Chop broccoli into uniform florets and arrange in single layers on two baking sheets, avoiding overcrowding.
03 -
Drizzle olive oil evenly over the broccoli and season with salt and pepper. Mix by hand to ensure complete coating.
04 -
Roast broccoli for 20 minutes until browned and just tender.
05 -
In a separate bowl, combine white miso paste, soy sauce or tamari, rice vinegar, maple syrup, garlic, and water. Whisk until smooth.
06 -
In a large mixing bowl, add roasted broccoli, green onions, slivered almonds, and sesame seeds. Pour miso sauce over and toss until evenly coated.
# Extra Cooking Tips:
01 -
For optimal texture, avoid chopping broccoli too small or reduce roasting time to 10 minutes if using smaller pieces.
02 -
Roast broccoli in a single layer to prevent steaming and ensure crispness.
03 -
Leftovers can be stored refrigerated in an airtight container for 3 to 4 days; serve chilled or gently reheat.