Gochujang Roasted Broccoli with Ginger Miso Dressing
Tossing broccoli in gochujang is a simple way to add a world of flavor to meals. The ginger miso dressing is optional but adds a layer of zestiness and turns this into a great meal starter.
Servings: 4 servings
Calories: 305kcal
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
Calories: 305kcal | Carbohydrates: 30g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 571mg | Potassium: 1095mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1927IU | Vitamin C: 273mg | Calcium: 192mg | Iron: 3mg
