Miso-Butter Broccoli with Crispy Garlic & Chili Flakes
Seared broccoli florets develop a deep char in a ripping-hot pan, then get finished with a foamy miso brown butter infused with crispy sliced garlic and bloomed chili flakes — an umami-rich, restaurant-worthy side that comes together in under 20 minutes.
- broccoli, cut into large florets, stem peeled and sliced into ½-inch coins680 g
- neutral oil (such as grapeseed or avocado oil)2 tbsp
- kosher salt
- unsalted butter, cut into tablespoon pieces4 tbsp
- garlic, very thinly sliced on a mandoline or with a sharp knife6 cloves
- red chili flakes¾ tsp
- white miso paste1½ tbsp
- lemon juice, freshly squeezed1 tbsp
- toasted sesame seeds(optional)1 tsp
- flaky sea salt, for finishing(optional)
- 1
Pat the broccoli florets and stem coins completely dry with paper towels — surface moisture is the enemy of char. Season lightly with kosher salt.
- 2
Heat a large heavy skillet (cast iron or stainless steel) over high heat until visibly smoking. Add neutral oil and immediately add broccoli in a single layer, cut side down. Do not crowd — work in two batches if needed. Sear undisturbed for 3–4 minutes until deeply browned on the flat face, then toss and sear 1–2 minutes more on remaining sides. Transfer to a plate.
- 3
Reduce heat to medium. Add unsalted butter to the same pan. Once melted and beginning to foam, add the sliced garlic. Cook, stirring gently, for 2–3 minutes until the garlic is golden and crispy. Watch closely — it turns from golden to burnt quickly.
- 4
Add red chili flakes and stir for 30 seconds until bloomed and fragrant. The butter should now be lightly browned and nutty-smelling.
- 5
Remove the pan from heat. Add white miso paste and whisk vigorously into the brown butter until fully emulsified — the residual heat is enough. Add lemon juice and stir to combine.
- 6
Return broccoli to the pan and toss to coat thoroughly in the miso-butter sauce. Taste and adjust with kosher salt or additional lemon juice. Transfer to a warm serving platter, spoon any remaining sauce and crispy garlic over the top, and finish with toasted sesame seeds and flaky sea salt if using. Serve immediately.
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