This Gochujang Roasted Broccoli is an easy way to make broccoli craveable! It takes just a few minutes of prep and the broccoli is drizzled with a tangy Ginger Miso Dressing.
One of my goals this year is to add more salads and vegetable sides dishes to the blog. And let me just say, I am so happy with this first new addition of Gochujang Roasted Broccoli!
This is a super simple recipe: just toss broccoli florets with oil, gochujang, and sesame seeds. But where it really gets good is the Ginger Miso Dressing, which you'll want to drizzle on everything.
The flavors here are spicy, savory, zesty, nutty, umami. The broccoli is crisp yet tender because it's roasted at high heat for a short amount of time. There's a lot to love here.
Ingredients
- Gochujang: This is a Korean red pepper paste that is available in the international aisle at most US grocery stores. I don't recommend replacing it with something else, because it has a really unique savory-sweet-spicy flavor that is the backbone of the recipe. I don't find it to be overly spicy, but if you're a strictly no spice person, this might not be the recipe for you.
- Broccoli: Choose two medium broccoli crowns or one large. This is about 6-8 cups of broccoli, if we're being exact.
- Sesame seeds: This adds a touch of nuttiness and makes the roasting oil taste a bit like sesame oil.
- Ginger dressing: This is made with a base of tahini, but mayo or Greek yogurt should work well as a direct swap you don't keep tahini on hand. This dressing is inspired by an ultra-zesty dressing from Samin Nosrat's cookbook Good Things. My take uses fresh ginger, tahini, miso, and rice vinegar.
Pick up gochujang just for this recipe? Use the rest of it in my Red Lentil Bowls recipe.
Recipe steps
Slice one large or two medium broccoli crowns into florets. In a large bowl, whisk together the oil, gochujang, salt, and sesame seeds.
Add the broccoli crowns to the bowl, tossing with a spatula to coat well in the oil. Transfer to a parchment-paper-lined baking sheet.
I highly using recommend parchment paper for this recipe because I had trouble with the broccoli florets sticking to the sheet pan while recipe testing.
Roast at 425F for 15 minutes, stirring halfway through. The broccoli is ready when it's vivid green but starting to blacken at the edges. It should be crisp-tender. Roast for an extra 5 minutes, as needed.
Meanwhile, make the zesty tahini sauce. I like to use my bullet blender, but a whisk or immersion blender get the job done.
The key flavor components here are rice vinegar (zesty, acidic), miso (salty, umami), and ginger (zesty, peppery). Taste and adjust these ingredients, as needed.
Serve the broccoli with a drizzle of the tahini sauce.
If meal prepping this recipe, I recommend making a double batch of the sauce because it's fantastic on all sorts of grain bowls and roasted veg.
Storage notes
- I'll admit that I've never had enough roasted broccoli left to make leftovers, because I can just eat it like popcorn. That being said, I'd keep it in the fridge for up to 3-4 days.
- To reheat the broccoli, throw it in a skillet over medium heat and stir-fry until crisp and hot, just a few minutes. It can also be microwaved, but will loses its crispness.
- Keep the tahini dressing refrigerated for up to a week. Note that it thickens as it chills, so it may need a splash of water to loosen up.
Recipe
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Gochujang Roasted Broccoli with Ginger Miso Dressing
Ingredients
For the broccoli
- 2 medium broccoli crowns or one large; about 8 cups of broccoli florets
- 2 tablespoons neutral oil
- 2 tablespoons gochujang see note #1
- 1 tablespoon sesame seeds more for garnishing
- ¼ teaspoon table salt adjust to taste
For the dressing
- ¼ cup tahini
- ¼ cup rice vinegar
- 2 tablespoons yellow miso white or red also work
- 1 teaspoon honey
- ½ teaspoon toasted sesame oil
- pinch of salt
- 1 inch ginger or 2 teaspoons ginger paste
- 1-4 tablespoons water as needed
Instructions
- Preheat the oven to 425F. Line a sheet pan with parchment paper. Set aside.
- Slice the broccoli crowns into florets. In a large bowl, whisk together the oil, gochujang, and sesame seeds as well as you can. It won't be perfectly combined, this just makes tossing with the broccoli easier.
- Add the broccoli to the bowl, using a spatula to toss it in the oil and gochujang. Transfer to the parchment paper lined sheet pan, spreading the broccoli into an single layer to allow for even roasting. Sprinkle with the salt.
- Roast the broccoli at 425F for 18-20 minutes, stirring at the 10 minute mark. The broccoli is ready when vivid green, fork tender, and blackening at the edges.
- While the broccoli roasts, make the dressing in a jar or bullet blender by combining the tahini, rice vinegar, miso, honey, toasted sesame oil, and pinch of salt. Peel the ginger and use a Microplane or the smallest holes on a box grater to grate it into the dressing.
- Whisk, immersion blend, or blend until smooth. Whisk in water 1 tablespoon at a time, as needed, until the dressing reaches a drizzle-able consistency. Taste for zest (ginger), tang (rice vinegar), and sweetness (honey).
- Serve the roasted garlic drizzled with dressing and additional sesame seeds, or use the dressing as a dipping sauce. Enjoy!
Notes
- Gochujang: This is available at most US grocery stores in the International aisle. It's available in a variety of spice levels, so choose according to your spice preference.
- Parchment paper: I found during testing that because of the red pepper paste, the broccoli has a tendency to stick to the pan if roasted without parchment paper.
- The recipe doubles well. If doubling, use a full (large) sheet pan.
- The recipe makes about ¾ cup of dressing. I like to serve the broccoli over rice with protein (like an egg or tofu) and drizzle some of the extra dressing on that.
- The nutrition calculations are an estimate and include all of the dressing. They will vary widely based on how much dressing is used on each portion, as I typically use leftover on grain bowls, as mentioned above.
Nutrition
Mr. Wilson
This week features Mr. Wilson basking in the winter sun. If I didn't know better, I'd think he's actually posing for his fans. In reality, he wants to know why I'm disrupting his square of sun.
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