Miso-Butter Roasted Broccolini with Chili Crisp
Broccolini has thinner stalks and more leafy crown than regular broccoli, so it chars at the tips while the stems turn tender in the same high-heat roast — that two-texture contrast is the whole point. I add the miso-butter after roasting, never before, because miso's sugars scorch and turn bitter above 400°F. Tossing the hot stalks in a miso-butter that melts on contact gives a glossy, savory-sweet coat, and the chili crisp lands a final layer of heat, crunch, and fried-shallot umami — with a squeeze of lime pulling it all into the sweet-spicy-tangy 'swangy' register. Serve it straight from the pan while the tips are still crisp.
Side · Vegetarian, Quick • 20 min
Ingredients
- 2 bunches broccolini (about 1½ pounds), tough stem ends trimmed
- 2 tablespoons neutral oil, such as grapeseed or avocado
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 2 tablespoons unsalted butter, softened
- 1½ tablespoons white (shiro) miso paste
- 1 teaspoon maple syrup
- 1 to 2 tablespoons chili crisp, plus more for serving
- 1 teaspoon fresh lime juice, plus lime zest for garnish
- 1 teaspoon toasted sesame seeds, for garnish (optional)
- Thinly sliced scallions, for garnish (optional)
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Steps
- Preheat the oven to 425°F and set a large rimmed baking sheet on the middle rack to heat while you prep. A hot pan is what blisters the broccolini tips instead of steaming them.
- Trim about ½ inch off the woody stem ends of the broccolini. In a large bowl, toss the broccolini with the oil, ½ teaspoon salt, and several grinds of pepper until evenly coated.
- In a small bowl, mash the softened butter, miso paste, and maple syrup together with a fork until completely smooth. Set aside.
- Carefully pull the hot baking sheet from the oven and arrange the broccolini in a single layer. Roast until the tips are browned and crisp and the stems are knife-tender, 10 to 12 minutes — no need to flip.
- Immediately transfer the hot broccolini to a serving bowl and add the miso-butter. Toss until the butter melts into a glossy glaze that clings to every stalk.
- Add the chili crisp and lime juice, and toss once more to coat. Taste and add salt if needed. Transfer to a platter and finish with lime zest, sesame seeds, and scallions. Serve hot.
Tips & Variations
Make Ahead
The miso-butter can be made up to 5 days ahead and refrigerated; let it soften at room temperature for 10 minutes before tossing. Trim the broccolini up to a day ahead and keep it wrapped in a damp paper towel in the crisper. Roast just before serving — the crisp tips fade as it sits.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 400°F oven or a hot skillet for 3 to 4 minutes to re-crisp the tips; the microwave will turn them soft. Cold leftovers are also great chopped into grain bowls.
Substitutions
Regular broccoli or Chinese broccoli (gai lan) work in place of broccolini — cut florets into bite-size pieces and thick stems into coins. For a vegan version, swap the butter for 2 tablespoons of a good vegan butter or extra-virgin olive oil. Use honey in place of maple syrup. No chili crisp? A spoonful of chile oil with crunchy garlic, or a sprinkle of red pepper flakes plus a drizzle of toasted sesame oil, gets you most of the way there.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
