Sweet, salty, bright, and buttery— this quick side balances miso richness, citrus acidity, and gentle honey caramelization.
FEATURED STANDOUTS
Miso (Japanese Soybean Paste)
The backbone of the savory profile, providing a rich, fermented depth and natural seasoning. We recommend a Shiro (white) or Awase (mixed) miso for a balanced, slightly sweet flavor that won’t overpower the delicate broccoli.
Honey
Serves as the primary sweetener, contrasting beautifully with the salty miso and sour lemon. It also helps create a gorgeous, sticky glaze when reduced.
Lemon
Both the juice and zest are crucial. The acid brightens the entire dish, cutting through the richness of the butter and the intensity of the miso, adding a fresh, vibrant finish.
Baby Broccoli (Broccolini)
The star vegetable. Its tender stalks and small florets cook quickly and absorb the glaze perfectly. Its mild, slightly sweet, and earthy flavor is an ideal canvas for the sauce.
Butter (Unsalted)
Added at the very end to emulsify the sauce, providing a luxurious, glossy sheen and a silky mouthfeel. It enriches the glaze without making it greasy.
TIPS & TRICKS FOR THE BEST HONEY MISO LEMON BABY BROCCOLI
Emulsify the Miso Base
Before heating, vigorously whisk the miso with a small amount of liquid (such as water or vegetable broth) until it is completely dissolved and no clumps remain. This creates a smooth, uniform consistency for the sauce, ensuring the flavor is evenly distributed across the broccoli.
The Steam-Tender Method
To cook the baby broccoli to al dente perfection—tender but still retaining a slight bite—it’s best to simmer the stalks in the sauce, covered. The lid traps the steam, which gently cooks the broccoli quickly and evenly, ensuring it doesn’t become waterlogged or mushy.
The Finishing Touch
Once the broccoli is tender and the sauce has reduced slightly, remove the pan from the heat. Finish with a knob of cold butter off heat. Swirl or toss the pan until the butter melts and the sauce thickens into a beautiful, glossy, emulsified glaze. This step is essential for both texture and appearance.
Seasoning Strategy
Taste before salting! Miso is inherently salty and provides a significant amount of natural seasoning. Only add additional salt after the sauce has been fully reduced and you have tasted the finished glaze to prevent over-salting.
Inclusive Adaptations
For Easier Prep
Save time and effort by using pre-cut broccoli or broccolini. You can also use frozen broccolini; just be sure to thaw and pat it dry before cooking to avoid excessive moisture.
For Dairy-Free Needs
The butter can be seamlessly replaced. Swap butter for a high-quality dairy-free butter alternative or use a neutral oil like olive oil or avocado oil. Note that the oil will provide the richness but may result in a slightly less opaque, glossy glaze than butter.
For Low-Sodium Diets
Miso can be high in sodium, but there are options. Use a mild, light-colored miso, often labeled as Shiro miso, as it generally has a lower sodium content than darker varieties like red miso. You can also slightly reduce the amount of miso used in the glaze.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Small saucepan (1 lb)
Whisk
Tongs
SIMILAR INGREDIENTS TO
Southern Fried Pork Chops & White beans + Spinach
Southern Style Pork Neck Bones
Southern Style Pork Neck Bones, Onions & Collard Greens
ENJOY THIS RECIPE WITH
BUTTER BRAISED CABBAGE WEDGES
SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE
LEMON SUNFLOWER DRESSING
Recipe
Honey Miso Lemon Baby Broccoli
Ingredients
Method
- In a saucepan, combine the vegetable broth, miso, honey, lemon zest, and lemon juice.
- Bring the mixture to a boil, then whisk until smooth.
- Add the baby broccoli and toss to coat.
- Cover the saucepan and simmer for 3–5 minutes, or until the broccoli is tender.
- Stir in the softened butter, toss, and serve immediately.