Roasted Broccoli and Butter Beans with Tahini Miso Sauce
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.
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.