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Tenderstem broccoli on a plate with miso sauce drizzled on top.

Roasted Tenderstem Broccoli (Broccolini) With Miso Sauce

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 serves 1x
  • Category: Side dish
  • Method: Roast
  • Cuisine: Asian


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.


  • 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


  1. Preheat the oven to 220°C/425°F (200°C fan) and line a tray with baking paper.
  2. Rinse and trim the woody tips off, then it’s ready to cook! Leaves and flowers can be eaten.
  3. 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.
  4. 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).
  5. 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.
  6. Transfer broccoli to serving plate. Drizzle over miso sauce, sprinkle with toasted sesame and serve!


  • 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!

Keywords: tenderstem broccoli, broccolini, baby broccoli, miso, roasted