I’ve discovered that coating broccoli in a flavourful ingredient before roasting transforms it into a caramelised, umami-packed treat.
I make broccoli tastier by covering it in 1 simple ingredient before cooking in the oven
Broccoli has never been at the top of my list when it comes to picking out tasty vegetables. Yet, as it happens, my dislike was all down to the recipes I was using and how I was cooking it.
Ditching the boiling pot in favour of the oven has been nothing short of a revelation, transforming the humble vegetable into a caramelised, delightfully crisp yet tender treat.
Yet even the most beloved roasted broccoli can become tiresome after a while, so finding quick and effortless ways to liven it up is always on the agenda.
Previously, garlic, lemon juice and Parmesan cheese have done the trick, but this time, a humble cupboard staple has proven to be a revelation – miso paste.
How to make broccoli tastier with miso
The original recipe called for one tablespoon of miso paste per head of broccoli, though you’re welcome to adjust this to suit your own taste.
Simply coat the broccoli florets thoroughly in miso paste and roast at 200C for approximately 20 to 25 minutes, until the edges turn deliciously crispy and caramelised.
One tablespoon of miso per head of broccoli delivers a delightful umami kick, but for those who prefer a more intense flavour, upping it to two tablespoons will give a deeper, more robust savouriness.
A handy tip worth noting – mixing the miso with a splash of olive oil before tossing it through the broccoli ensures a far more even coating and distribution of flavour.
What is the best miso to use
Roasting naturally draws out broccoli’s inherent sweetness, and white miso (shiro miso) is the ideal companion.
Its delicate balance of sweetness and saltiness beautifully complements the caramelised florets without overpowering them.
For those keen to explore the world of miso, here’s a handy breakdown of the different varieties:
White miso – the mildest of all miso types – works brilliantly alongside roasted vegetables.
Yellow miso – this variety is aged longer than white miso, producing a deeper, more pronounced savoury flavour. It serves as a brilliant substitute if you prefer a bolder umami punch.
Red miso – recognised as the most powerful and saltiest variety owing to its lengthy fermentation period. While red miso works wonderfully in broths and heartier dishes, it can quite easily overpower the delicate taste of roasted broccoli.
