The trick to broccoli that doesn’t taste sad is a hot pan and a glaze you brush on after the initial roast. Brush it on at the start and the miso scorches before the broccoli is tender. Wait until the florets are already deeply browned and the glaze becomes a finishing varnish instead of a casualty.
Miso-Roasted Broccoli with Sesame and Lemon
A weeknight side that eats like the best part of a restaurant meal. Twenty-five minutes, one pan.
Instructions
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Heat the oven to 450°F (230°C) with a rack in the upper third. Slide a sheet pan into the oven while it heats. A hot pan is the difference between steamed-tasting and roasty-tasting broccoli.
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While the oven heats, toss the broccoli with 2 tablespoons of the oil and the salt in a large bowl.
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In a small bowl, whisk the miso, rice vinegar, maple syrup, soy sauce, garlic, and remaining 1 tablespoon oil until smooth. It should be thick enough to coat the broccoli but loose enough to brush easily.
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Carefully pull the hot pan from the oven. Spread the broccoli on it in a single layer, cut sides down where possible. Listen for the sizzle — that's the contact you want.
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Roast for 10 minutes without disturbing. The undersides should be deeply browned.
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Pull the pan and use a brush or the back of a spoon to streak the miso mixture over the broccoli. Don't drench it — you want some bare florets for char contrast. Return to the oven for 3 to 5 more minutes, until the glaze caramelises at the edges. Watch closely: miso burns from amber to acrid in about 60 seconds.
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Slide onto a serving platter. Zest about half the lemon over the top, then squeeze a quarter of it across the broccoli. Scatter with sesame seeds and scallions. Serve immediately.
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