Melting Broccoli
The florets in this Melting Broccoli do actually melt in your mouth and boast a medley of flavors. Antioxidant-rich broccoli becomes fork-tender from roasting in the oven. It gets an umami flavor bomb from the miso and vegetable broth, which is also the secret to this recipe’s “melting” effect. Ginger adds a hint of spicy earthiness, and sesame oil comes in with a subtle nuttiness. The garlic loses some of its bite and gains a buttery texture, while the heat of the chili crisp is balanced by a splash of rice vinegar. Sesame seeds and scallions add the final flourish of flavor at the end. Keep reading for our expert tips, including what to serve with this side dish.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
This recipe would make an excellent base for a salad mix. Toss ingredients like edamame, carrots, cabbage or cucumbers with the roasted broccoli for a delicious combination.
You can typically find miso paste and chili crisp at well-stocked grocery stores in the international aisle or at Asian supermarkets. Look for these items near the condiments like soy sauce and oyster sauce.
To save time, consider purchasing prepackaged broccoli florets instead of chopping a whole head of broccoli.
If you don’t have a microplane handy to grate the garlic, you can use a mini food processor or a box grater—just be sure to protect your fingers while grating.
Nutrition Notes
Broccoli is the star of the show in this recipe, and for good reason. From its fiber and folate to vitamins C and K, broccoli is a nutrient powerhouse. Eating it regularly may help reduce risk of diseases like heart disease and cancer.
Vegetable broth is the key ingredient for this recipe’s “melting” effect, but you want to choose your broth wisely. Vegetable broths can contain an excess amount of sodium—too much of which can increase your blood pressure over time—which is why this recipe calls for unsalted broth.
