This vibrant roasted Tenderstem Broccoli (broccolini) with ginger miso sauce is the perfect vegetable side dish. It’s easy to make, requires minimal ingredients + cooks in just 15 minutes.
If you’ve ever wondered how to cook broccolini, you’re in luck! This roasted tenderstem broccoli recipe with ginger miso sauce is such an easy and delicious way to prepare it.
Long broccoli spears get tossed in sesame oil and roasted in the oven until crispy. Then we drizzle them with a delicious sweet + salty miso ginger sauce that'll make you want to eat your greens!
What is Tenderstem broccoli?
Tenderstem broccoli (also called baby broccoli or broccolini) is a hybrid of Chinese broccoli (gai lan) and broccoli, which was developed in Japan in 1993. It combines the long, leafy characteristics of Chinese broccoli and the florets of regular broccoli to create a leafy, long stem broccoli that’s sweeter and more delicate than regular broccoli.
Ingredients you'll need:
All you need to make this roasted vegetable side dish are 8 simple ingredients:
- Tenderstem broccoli (Broccolini)
- Sesame oil
- Salt + pepper
- White miso paste
- Rice wine vinegar
- Ground ginger
- Maple syrup
- Sesame seeds
How to roast tenderstem broccoli
Just like regular roasted broccoli, this is an extremely easy recipe that takes very little prep and time. In fact, roasted tenderstem broccoli is actually faster and easier to make, thanks to it’s thinner stems.
- Preheat the oven to 220°C/425°F (200°C fan) and line a tray with baking paper.
- Broccolini preparation: rinse and trim the woody tips off, then it's ready to cook! Leaves and flowers can be eaten.
- Toss broccolini: place broccolini on a tray, drizzle with oil, sprinkle with salt and pepper. Toss until each floret has been lightly coated in oil. Spread out in an even layer across the baking sheet.
- Roast for 15 minutes until the edges have slightly charred and the stem is just tender. If you want it really soft, lower temp to 180C/350F and cook for 20 min).
- Sauce: Mix miso Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Add a splash of water to thin, if needed. Set aside.
- Plate up: Transfer broccoli to serving plate. Drizzle over miso sauce, sprinkle with toasted sesame and serve!
Tip!
To ensure you end up with perfectly, crispy roasted tenderstem broccoli: leave a bit of space in between each piece of broccoli on the baking tray. If the broccoli is too crowded in the oven it will steam which will prevent the edges from crisping up.
FAQS
While both of them are stellar additions to a healthy diet/ While both are very nutritious, broccoli has slightly more vitamin A and C then broccolini. On the other hand broccolini has slightly more phosphorus, manganese and calcium than broccoli – all vital for bone health. Perfect reason to enjoy both!
es! You can eat the leaves and stems off Tenderstem broccoli/ broccolini. Every part of the broccoli is edible and easy to eat without any extra cooking or preparation.
Yes! Tenderstem broccoli and broccolini are both different trademarked names for this hybrid of broccoli. Depending on which country you’re in – you might find it sold under either name.
How To Store & Reheat Leftovers
While nothing beats this made fresh, Leftovers can be stored in an airtight container in the fridge for 3-4 days.
You can reheat it on the stovetop, in the oven, or in the microwave. Note: microwaving will compromise the texture a bit – it’ll loose its crisp, but it still tastes good!
More side dishes to try:
Air Fryer Fingerling Potatoes with Herb Tahini
If you try this roasted tenderstem broccoli recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Roasted Tenderstem Broccoli (Broccolini) With Miso Sauce
- Total Time: 25 minutes
- Yield: 3-4 serves 1x
Description
Vibrant roasted Tenderstem Broccoli (broccolini) recipe with ginger miso sauce makes for a perfect vegetable side dish. It’s easy to make, requires minimal ingredients + cooks in just 15 minutes.
Ingredients
- 2 bunches tenderstem broccoli (broccolini)
- 1 tablespoon sesame oil
- Salt + pepper
Ginger Miso Sauce:
- 1 rounded tablespoon white miso paste
- 2 tablespoons rice wine vinegar
- ½ teaspoon ground ginger
- 1 tablespoon sesame oil
- ½ tablespoon maple syrup
- Sesame seeds
Instructions
- Preheat the oven to 220°C/425°F (200°C fan) and line a tray with baking paper.
- Rinse and trim the woody tips off, then it's ready to cook! Leaves and flowers can be eaten.
- Place broccolini on a tray, drizzle with oil, sprinkle with salt and pepper. Toss until each floret has been lightly coated in oil. Spread out in an even layer across the baking sheet.
- Roast for 15 minutes until the edges have slightly charred and the stem is just tender. If you want it really soft, lower temp to 180C/350F and cook for 20 min).
- Mix miso sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Add a splash of water to thin, if needed. Set aside.
- Transfer broccoli to serving plate. Drizzle over miso sauce, sprinkle with toasted sesame and serve!
Notes
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Reheat on the stovetop, in the oven, or in the microwave. Note: microwaving will compromise the texture a bit – it’ll loose its crisp, but it still tastes good!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side dish
- Method: Roast
- Cuisine: Asian
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