Ingredients
Scale
- 1 large head of broccoli, cut into florets (about 4 cups)
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1 tbsp mirin
- 1 tsp soy sauce (or tamari for gluten-free)
- 1 tsp grated fresh ginger
- 1/2 tsp toasted sesame seeds
- 1/4 tsp red pepper flakes (optional)
- Microgreens or scallion greens for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss broccoli florets with olive oil, sesame oil, and ginger in a bowl until evenly coated.
- Arrange broccoli in a tightly packed, circular pattern on the baking sheet to mimic a bonsai tree shape — thicker stems in the center, smaller florets outward.
- Roast for 15–18 minutes, until edges are charred and crispy but interiors remain tender.
- Meanwhile, whisk mirin, soy sauce, and red pepper flakes (if using).
- Remove broccoli from oven and immediately drizzle with the glaze.
- Garnish with sesame seeds and microgreens. Serve warm on a rustic wooden board or ceramic plate.
Notes
- For extra umami, add 1/2 tsp white miso paste to the glaze.
- Leftovers keep well refrigerated for up to 3 days — though unlikely to last that long!
- For a protein boost, add air-fried tofu cubes or toasted cashews on top.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Method: Roasting
- Cuisine: Japanese-inspired
- Diet: Vegan, Gluten-free option
Nutrition
- Serving Size: 1 cup
- Calories: 95 Kcal
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
