Miso-Butter Roasted Broccoli (cooking.nytimes.com)

Deeply flavorful and easy, this simple roasted broccoli dish gets a finishing of miso butter and a hit of acidity from lime juice. It makes a great accompaniment to roasted salmon or chicken, and adds depth to grain bowls or quickly cooked leftovers. Although the recipe calls for room temperature butter, the butter only needs to be soft enough so that you can mash it together with the miso, as it will start to melt upon contact with the sheet pan. You can swap in ghee for the butter, or some lemon in place of the lime. Finish the dish with grated Parmesan for some extra flavor, if desired.

Rating: None

Ingredients

• 1 Broccoli, about 1 to 1 ¼ pounds, florets and tender stems cut into bite-size pieces (6 to 8 cups)
• 2 Tbsp Olive Oil
• Kosher Salt
• 1 Tbsp Unsalted Butter, at room temperature
• 2 tsp White Miso
• 1 Limes, halved

Preparation steps

1. Heat the oven to 425 degrees.
2. Add the broccoli to a large sheet pan, along with any tiny stray pieces from the cutting board (they will get crunchy and browned). Drizzle with the olive oil, season with 1/4 teaspoon salt and toss to coat. Spread out the broccoli and roast until the underside is charred and the thickest stalks are easily pierced with a fork, about 15 minutes.
3. Meanwhile, in a small bowl, use a fork to mash the butter and miso together. (The mixture doesn’t need to be perfectly uniform.) Add the mixture to the roasted broccoli, then squeeze half the lime juice over it and stir it all together, scraping up any brown bits on the bottom of the sheet pan. Season as needed with salt and the remaining lime juice. Serve warm or at room temperature.

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