Miso Butter Roasted Broccoli

2 tablespoons unsalted butter, at room temperature

1 pound broccoli crowns (2 to 3 medium), cut into 1- to 1 ½-inch florets (about 6 cups)

2 tablespoons olive oil

¼ teaspoon freshly ground black pepper

2 teaspoons white miso paste

1 teaspoon finely grated lemon zest (from ½ medium lemon)

1 teaspoon lemon juice

⅛ teaspoon red pepper flakes (optional)

Arrange a rack in the middle of the oven. Place a rimmed baking sheet on the rack and heat the oven to 425°F.
Toss 1 pound broccoli florets, 2 tablespoons olive oil, and ¼ teaspoon black pepper together in a large bowl.
Remove the hot baking sheet from the oven. Add the broccoli and arrange into a single layer cut-side down. Return the baking sheet to the oven and roast until the broccoli is crisp-tender and browned, 13 to 15 minutes.
Meanwhile, stir and smash 2 tablespoons room-temperature unsalted butter, 2 teaspoons white miso paste, 1 teaspoon finely grated lemon zest, 1 teaspoon lemon juice, and ⅛ teaspoon red pepper flakes if using together in a large bowl.
Transfer the roasted broccoli to the bowl and toss until the butter is melted.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥦Vegetable Side Dish

Cuisine🇯🇵Japanese

Occasions📆Everyday🎉Holiday

Season🔁Year-round

DifficultyEasy ⏰ 20m