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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
Total Time 30 minutes
Course: Side Dish, Vegetables
Cuisine: Californian, Japanese-inspired
Calories: 1208
Ingredients Equipment Method Nutrition

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
  • Juice of 2 Lemons
  • 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

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