Roasted Broccoli and Butter Beans
This recipe for Roasted Broccoli and Butter Beans with Tahini Miso Sauce brings together crispy roasted veggies, creamy butter beans, and a savory, nutty sauce that’s so good you’ll want to drizzle it on everything. Perfect as a main course or side dish, this recipe is not only delicious but also incredibly versatile. Plus, it’s vegan, gluten-free, and loaded with plant-based goodness.
Why You’ll Love This Roasted Broccoli and Butter Beans recipe
- Packed with Nutrients: Broccoli is a powerhouse of vitamins C and K, while butter beans add protein and fiber to keep you full and satisfied.
- Umami Explosion: The tahini miso sauce is a game-changer, combining creamy tahini, savory miso, and a hint of sweetness for a balanced flavor profile.
- Easy to Make: This recipe requires minimal prep and uses simple pantry staples.
- Versatile: Serve it on its own, over grains, or as a side dish to your favorite proteins.
Roasted Broccoli and Butter Beans Serving Suggestions
- Serve this dish as a standalone light meal, or pair it with cooked quinoa, rice, or farro for a hearty bowl.
- Add it as a side dish to your favorite proteins like grilled tofu, tempeh.
- Double the tahini miso sauce recipe to use as a dressing for salads or a dip for veggies.
Tips for Success
- Don’t skip the roasting: Roasting broccoli and butter beans brings out its natural sweetness and creates those irresistible crispy edges.
- Customize the sauce: Play around with the flavors in the tahini miso sauce by adjusting the sweetness, tanginess, or saltiness to suit your taste.
- Make it ahead: Both the roasted veggies and the sauce can be made in advance and stored in the fridge for up to 3 days.
Why Tahini and Miso Are a Match Made in Heaven
Tahini, a paste made from sesame seeds, adds a creamy texture and a slightly nutty flavor to the sauce. Miso paste, made from fermented soybeans, brings a deep umami flavor that takes the dish to the next level. Together, they create a sauce that’s rich, tangy, and perfectly balanced—a true flavor bomb!
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Roasted Broccoli and Butter Beans with Tahini Miso Sauce
Ingredients
- 1 head broccoli cut into florets
- 1 can butter beans drained and rinsed
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp paprika
Sauce
- 2 tbsp tahini
- 1 tsp miso paste
- 1 tbsp sesame oil
- ½ of one lemon juice (2-3 tbsp)
- 2 cloves garlic minced
- ½ tsp gochugaru or chili flakes optional
- 1 tsp maple syrup
- 1-2 tbsp water adjust to consistency
For Garnish
- 1 tbsp toasted sesame seeds
- 1 tbsp fresh parsley chopped
Instructions
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the broccoli florets and butter beans with olive oil, salt, and paprika. Spread them evenly on the baking sheet. Bake for 20-25 minutes, stirring halfway through, until the broccoli is slightly charred and the butter beans are crispy on the edges.
- Meanwhile make the sauce. In a small bowl, whisk together tahini, miso paste, lemon juice, maple syrup, garlic, sesame oil and chili flakes. Gradually add water, 1 tablespoon at a time, until the sauce reaches your desired drizzling consistency.
- Transfer the roasted broccoli and butter beans to a serving platter or bowl. Drizzle generously with the tahini miso sauce. Sprinkle with toasted sesame seeds, fresh parsley, and a pinch of chili flakes if desired.
