Roasted Potatoes & Broccoli With Sweet Miso Maple Glaze

Looking for a side dish that’s both incredibly flavorful and surprisingly easy to make? Look no further! This Roasted Potatoes & Broccoli with Sweet Miso-Maple Glaze recipe delivers a delightful umami bomb with a touch of sweetness, creating a truly addictive combination. Roasting brings out the natural sweetness of both the potatoes and broccoli, while the miso-maple glaze elevates them to a whole new level. It’s a guaranteed crowd-pleaser and a fantastic way to get your veggies in!

What You’ll Need

• 800g (1 ¾ lb) Baby Potatoes, Halved (about 4 cups): We’re using baby potatoes for their convenience and naturally creamy texture. Halving them ensures they cook evenly and get beautifully crispy edges. Yukon Gold or red potatoes work particularly well, but any small potato variety will do.
• 500g (1 ¼ lb) Broccoli Florets (about 5 cups): Fresh broccoli florets are key here. Look for firm, tightly packed florets with a vibrant green color. Avoid broccoli that looks yellowing or has a strong odor.
• 2 Tbsp (30ml) Olive Oil: Extra virgin olive oil is preferred for its rich flavor and health benefits. It helps the potatoes and broccoli roast to golden perfection and provides a base for the glaze to cling to.
• 1 tsp (5g) Sea Salt, plus more for seasoning: Sea salt enhances the natural flavors of the vegetables and provides essential seasoning. We’re using sea salt for its more complex mineral profile, but kosher salt is a great substitute.
• ½ tsp (2g) Freshly Ground Black Pepper: Freshly ground black pepper adds a subtle spice and depth of flavor. Avoid pre-ground pepper, as it loses its potency quickly.
• 2 Tbsp (30g) White Miso Paste: White miso (shiro miso) is a fermented soybean paste that provides a delicate, slightly sweet umami flavor. It’s milder than red miso and blends beautifully into the glaze.
• 2 Tbsp (30ml) Pure Maple Syrup: Real maple syrup is essential for its unique flavor and natural sweetness. Avoid imitation maple-flavored syrups, which lack the same depth of flavor. Grade A dark robust maple syrup is a great choice.
• 1 Tbsp (15ml) Tamari (or Soy Sauce): Tamari is a gluten-free soy sauce alternative that adds a savory depth to the glaze. If you don’t have tamari, you can use regular soy sauce, but be mindful of gluten sensitivities.
• 1 tsp (5ml) Rice Vinegar: Rice vinegar provides a subtle tanginess that balances the sweetness of the maple syrup and the umami of the miso.
• 2 cloves Garlic, Minced: Freshly minced garlic adds a pungent aroma and flavor to the glaze.
• 1 tsp (5g) Fresh Ginger, Grated: Freshly grated ginger provides a warm, spicy kick that complements the other flavors.
• 1 tsp (5ml) Toasted Sesame Oil: Toasted sesame oil adds a nutty, aromatic flavor that enhances the overall complexity of the dish.
• 1 Tbsp (15g) Toasted Sesame Seeds: Toasted sesame seeds provide a delightful crunch and visual appeal.
• 2 Scallions, Thinly Sliced (green parts only): Scallions (green onions) add a fresh, mild onion flavor and a pop of color.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Potatoes: Russet or Yukon Gold potatoes can be used instead of baby potatoes. Just make sure to cut them into roughly 1-inch pieces.
• Broccoli: Brussels sprouts or cauliflower make excellent substitutes for broccoli.
• Tamari: Coconut aminos can be used as a soy-free alternative to tamari.
• Maple Syrup: Honey can be used in place of maple syrup, but it will alter the flavor slightly.

Step-by-Step Instructions for Perfect Roasted Potatoes & Broccoli

1. Preheat and Prep: Begin by preheating your oven to 200°C (400°F). This ensures even cooking and a beautiful caramelization. Line a large rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Season the Potatoes: In a large bowl, combine the halved baby potatoes with 1 tablespoon of olive oil, ½ teaspoon of sea salt, and a pinch of black pepper. Toss thoroughly to ensure each potato piece is evenly coated. Spread the potatoes cut-side down on the prepared baking sheet, leaving ample space for the broccoli. Arranging them cut-side down promotes maximum crispiness.
3. Season the Broccoli: Using the same bowl (to minimize dishes!), toss the broccoli florets with the remaining 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper. Add the seasoned broccoli to the baking sheet alongside the potatoes, ensuring they aren’t overcrowded. Overcrowding steams the vegetables instead of roasting them.
4. First Roast: Place the baking sheet in the preheated oven and roast for 20 minutes. During this time, the potatoes will begin to turn golden brown, and the broccoli will start to soften. Keep an eye on them – oven temperatures can vary.
5. Prepare the Sweet Miso-Maple Glaze: While the vegetables are roasting, prepare the glaze. In a small saucepan, whisk together the white miso paste, maple syrup, tamari (or soy sauce), rice vinegar, minced garlic, grated ginger, and toasted sesame oil. Heat the mixture gently over low heat for 2 minutes, stirring constantly. The goal is to meld the flavors together, *not* to boil the glaze. Boiling can alter the texture and taste.
6. Glaze and Second Roast: Remove the baking sheet from the oven. Drizzle the sweet miso-maple glaze evenly over the roasted potatoes and broccoli. Gently toss the vegetables to ensure each piece is thoroughly coated in the glaze. Return the baking sheet to the oven and roast for an additional 10-12 minutes. This second roast allows the glaze to caramelize, creating a glossy, slightly crisp coating.
7. Garnish and Serve: Transfer the roasted potatoes and broccoli to a serving platter. Drizzle any remaining glaze from the baking sheet over the top. Immediately sprinkle with toasted sesame seeds and thinly sliced scallions for added flavor, texture, and visual appeal. Serve hot, allowing the glaze to pool slightly at the base of the plate.

Why This Glaze Works: The Umami Magic

The secret to this recipe’s incredible flavor lies in the sweet miso-maple glaze. Miso paste, a fermented soybean paste, is packed with umami – that savory, satisfying fifth taste. When combined with the sweetness of maple syrup and the saltiness of tamari, it creates a complex and addictive flavor profile that perfectly complements the earthy flavors of the potatoes and broccoli. The rice vinegar adds a touch of acidity, balancing the sweetness and enhancing the overall taste. This isn’t just a glaze; it’s a flavor bomb!

Tips for Perfectly Crispy Roasted Vegetables

Achieving that desirable crispy texture on roasted vegetables is all about technique. First, ensure the vegetables are dry before adding oil. Moisture creates steam, hindering browning. Second, don’t overcrowd the baking sheet. Give the vegetables space to breathe and roast, not steam. Third, using a high enough oven temperature (200°C / 400°F) is crucial for caramelization. Finally, resist the urge to move the vegetables around during roasting. Let them sit undisturbed to develop a golden-brown crust.

Variations and Additions

Feel free to customize this recipe to your liking! Add a pinch of red pepper flakes to the glaze for a touch of heat. Include other root vegetables like carrots or parsnips alongside the potatoes. For a protein boost, toss in some cubed tofu or chickpeas during the last 15 minutes of roasting. A sprinkle of nutritional yeast after roasting adds a cheesy flavor.

Selecting the Best Potatoes and Broccoli

For this recipe, baby potatoes are ideal because they have a naturally creamy texture and roast quickly. If using larger potatoes, cut them into evenly sized pieces to ensure consistent cooking. When choosing broccoli, look for florets that are tightly closed and have a vibrant green color. Avoid broccoli with yellowing or wilted florets.

Storing and Reheating Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread the roasted vegetables on a baking sheet and bake at 180°C (350°F) for 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat. While leftovers won’t be quite as crispy as freshly roasted vegetables, they’ll still be delicious!

Frequently Asked Questions (FAQ)

Can I use regular soy sauce instead of tamari?

Yes, you can substitute regular soy sauce for tamari, but tamari is gluten-free, making it a better option for those with dietary restrictions.

Can I make the glaze ahead of time?

Absolutely! The glaze can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

What if I don’t have rice vinegar?

If you don’t have rice vinegar, you can substitute with apple cider vinegar or white wine vinegar.

Conclusion

These Roasted Potatoes & Broccoli with Sweet Miso-Maple Glaze are a guaranteed crowd-pleaser. The combination of savory, sweet, and umami flavors is simply irresistible. This recipe is perfect as a side dish or a light meal. Don’t forget to save this recipe to Pinterest for later – you’ll want to make it again and again!

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