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Roasted broccolini topped with a chunky, golden-brown sauce served on a white plate.

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Side Dish, Vegetables
Cuisine: Californian, Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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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