I’m forever forgetting to take pictures of things I make.  It looks so good that I want to eat it, not photograph it.  Personally, I’m not a fan of blogs whose posts are taken up by pictures of every little item, step or procedure.  I’m all for photos or videos of techniques that need demonstration- like how to shape a baguette, but a picture of a bag of Trader Joe’s oatmeal- totally unnecessary, I think.

That being said, I love roasted vegetables all year round.  Roasting enhances fresh veggies.  Miso adds a lovely, rich flavor.  I especially like it with broccoli. Don’t throw out the broccoli stems! They are the best part!

Miso Roasted Broccoli

1 head of broccoli
2 tablespoons red miso
1/4 cup olive oil
2 cloves of garlic
1 tablespoon fresh ginger
Pinch of cayenne pepper

Preheat oven to 350. Line a baking sheet with parchment paper.

Cut the broccoli into florets. Peel the stems using a vegetable peeler, trim the bottom of the stems and cut stems into large chucks.

Finely chop the garlic and ginger.

Mix the olive oil, miso and pinch of cayenne with a whisk until smooth. Add the garlic and ginger.

Toss broccoli in miso mixture. Spread in one layer on baking sheet.

Bake for about 30 minutes- until the broccoli is tender, turning once halfway through.


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