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.