Roasted Broccolini w/ Miso Bagna Cauda

Charred broccolini drizzled with a bright, umami-packed miso bagna cauda that's garlicky, lemony, and loaded with flavor.

Why You'll Love Roasted Broccolini w/ Miso Bagna Cauda

This sauce transforms basic roasted veg into something next-level. It's nutty, garlicky, citrusy, and hits every flavor zone in one spoonful.

Tips and Tricks

• Roast the broccolini at a lower temp for better caramelization without burning.
• Make extra sauce-it keeps well and tastes amazing on eggs, potatoes, and grilled fish.

Variations

• Swap broccolini for cauliflower or asparagus.
• Add a pinch of chili flakes for some heat.

Substitutions

• Use white miso for a milder flavor.
• Shallots can replace onion for a more delicate bite.

Best served with

• Grilled chicken, seared salmon, or a rice bowl with a jammy egg.
• Pairs especially well with citrus-forward white wines.

How to Store Leftovers

• Store broccolini and sauce separately in airtight containers.
• Reheat broccolini in the oven at 375°F for 5-8 minutes. Drizzle sauce after reheating.

Common Questions

Roasted Broccolini with Miso Bagna Cauda

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Charred broccolini drizzled with a bright, umami-packed miso bagna cauda that's garlicky, lemony, and loaded with flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Side Dish, Vegetables

Cuisine: Californian, Japanese-inspired

Calories: 1208

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 bunch Broccolini root end trimmed
• Olive Oil as needed
• Kosher Salt to taste
• 1 tablespoon Red Miso Paste
• 1 teaspoon Lemon Zest finely grated
• 2 Lemons juiced
• ½ cup Extra-Virgin Olive Oil
• 2 cloves Garlic minced
• 1 small Onion finely diced
• 2 tablespoon Parsley chopped
• Optional: Grated Parmesan for topping

Equipment

• Sheet Pan
• Microplane or fine grater
• Mixing Bowls

Method

 

Roast the Broccolini

1. Preheat oven to 325°F.
2. Toss broccolini with olive oil and kosher salt, then spread in a single layer on a sheet pan.
3. Optional: grate parmesan over the top before roasting.
4. Roast for 20 minutes, flipping halfway through, until stems are tender and tops are crispy and golden.

Make the Miso Bagna Cauda

1. In a small bowl, whisk together red miso, lemon zest, and lemon juice.
2. Slowly whisk in the olive oil to emulsify.
3. Stir in garlic, onion, parsley, and season with salt to taste.

Finish and Serve

1. Remove broccolini from the oven, transfer to a platter, and spoon the miso bagna cauda over the top. Serve immediately.

Nutrition

Calories: 1208kcalCarbohydrates: 48gProtein: 20gFat: 111gSaturated Fat: 16gPolyunsaturated Fat: 13gMonounsaturated Fat: 79gSodium: 843mgPotassium: 2033mgFiber: 17gSugar: 12gVitamin A: 4478IUVitamin C: 557mgCalcium: 320mgIron: 6mg

Notes

Storage: the miso bagna cauda keeps in an airtight jar in the fridge for about a week, whisk it back together before using. Broccolini reheats fine in a hot oven for a few minutes, just add the sauce after.

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