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December 28, 2020

Oil-Free Miso Charred Broccoli

Oil-Free Miso Charred Broccoli is a simple twist on roasted broccoli. Cover the broccoli in a sweet, tangy miso sauce for a tasty side. Oil-free, gluten-free, and vegan!

Oil-Free Miso Charred Broccoli

Broccoli is one of those foods that everyone knows is healthy. It's so healthy that it's definitely worth the effort to include it in your regular meals.

Broccoli can get pretty boing though. I mean, steamed broccoli is good, but there's only so much steamed broccoli that I can eat.

Most of the time, I make roasted broccoli (and cauliflower) for myself. It's super simple, yet still flavorful. But I make broccoli literally all the time, so I even get tired of that recipe occasionally.

So we're getting creative with this Oil-Free Miso Charred Broccoli. It's just roasted broccoli but with a delicious miso sauce that creates a completely different flavor.

What is miso?

Miso is a paste made from fermented soybeans. It's made by fermenting soybeans with salt and/or seaweed, resulting in a salty paste. Miso adds both salty and umami flavor to foods - the perfect combo!

Fermented foods like miso are very good for you, especially when it comes to gut health. When you eat fermented foods you feed yourself good bacteria that can help balance the microbes in your gut and work to relieve all sorts of health issues you may face, like IBS, brain fog, heart disease, high blood pressure... the list goes on.

Bottom line: miso is a great food to start incorporating in your diet. And it tastes great on broccoli!

Oil-Free Miso Charred Broccoli

Recipe Features

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
  • Perfect side — this broccoli is quick to whip up whenever you are looking for a tasty vegetable to eat with your meal
  • Gut-friendly — between the broccoli, a cruciferous vegetable, and miso, a fermented food, this dish is a powerhouse for your gut

Oil-Free Miso Charred Broccoli

Ingredients

  • Broccoli: This dish tastes best if you use broccoli crowns, and have minimal stems in the dish. Make sure to buy crisp, fresh broccoli that isn't brown or flimsy.
  • White Miso: You can find miso in the Asian section and/or the vegan section at any grocery store. Be sure to buy white miso for this recipe - it does not taste as good with dark miso. Red miso can be a substitute if necessary.
  • Rice Vinegar: Rice vinegar adds more of that Asian flare to this recipe. You could sub apple cider vinegar, but the flavor would change slightly.
  • Maple Syrup: The tang of the miso and vinegar needs to be balanced out with some sweetness. I chose to use maple syrup, but date syrup would work well here too.
  • Ginger: You can use fresh or freeze dried ginger for this recipe. If you want to sub dried ginger, use only 1/4 of the amount.
  • Scallions: Scallions, also known as green onions, add an element of freshness to this dish. I used them as a garnish, but they are optional.
  • Sesame Seeds: Another optional ingredient, sesame seeds simply add some texture to the final dish.

How to make Oil-Free Miso Charred Broccoli

Step 1. Preheat the oven to 450. Line a baking sheet with aluminum foil. Rinse off the broccoli florets.

Step 2. Mix 2 tablespoons of miso with 1 tablespoon of rice vinegar.

Step 3. Toss the broccoli florets in the miso-vinegar mixture. Then, arrange on the foil-lined pan.

Step 4. Bake for 10-12 minutes, until the broccoli is turning brown, but still crisp.

Step 5. Meanwhile, mix the remaining 2 tablespoons of miso and 2 tablespoons rice vinegar with the maple syrup and ginger.

Step 6. To serve, drizzle the miso mixture on top of the cooked broccoli and sprinkle with sliced scallions and sesame seeds. Enjoy!

Oil-Free Miso Charred Broccoli

Preparation and Storage

Preparation: You can mix up the sauces for this recipe several hours ahead of time, if necessary. You could also prep the broccoli several hours before making this dish, but I wouldn't advise chopping the broccoli the day before. You want the broccoli to stay crisp!

Storage: Store this Oil-Free Miso Charred Broccoli in an airtight container the fridge. It will last a week or so.

Recipe Prayer

Thank you God for foods with nutrients that keep us healthy and strong. Thank you for providing for us. Amen.

Related Recipes

Looking for other tasty vegetable side dishes? Check out some of my favorites:

Oil-Free Miso Charred Broccoli Pinterest Graphic

*Full Disclosure: I work for Litehouse, but they are not paying me to write this or make recipes with their freeze dried herbs. I simply love their herbs and use them in my regular cooking.

**This post contains affiliate links, for more information see my disclosure here.

Oil-Free Miso Charred Broccoli

Oil-Free Miso Charred Broccoli is a simple twist on roasted broccoli. Cover the broccoli in a sweet, tangy miso sauce for a tasty side. Oil-free, gluten-free, and vegan!

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

12

min

total:

22

min

Ingredients

  • 1 Pound Broccoli Florets
  • 4 Tablespoons White Miso, divided
  • 3 Tablespoons Rice Vinegar, divided
  • 1 Tablespoon Maple Syrup
  • 1 Teaspoon Fresh or Freeze Dried Ginger, minced
  • Scallions, to serve
  • Sesame Seeds, to serve

Instructions

  1. Preheat the oven to 450. Line a baking sheet with aluminum foil. Rinse off the broccoli florets.
  2. Mix 2 tablespoons of miso with 1 tablespoon of rice vinegar.
  3. Toss the broccoli florets in the miso-vinegar mixture. Then, arrange on the foil-lined pan.
  4. Bake for 10-12 minutes, until the broccoli is turning brown, but still crisp.
  5. Meanwhile, mix the remaining 2 tablespoons of miso and 2 tablespoons rice vinegar with the maple syrup and ginger.
  6. To serve, drizzle the miso mixture on top of the cooked broccoli and sprinkle with sliced scallions and sesame seeds. Enjoy!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography