Roasted Broccoli with Miso Bagna Càuda

A recipe from Stephen Thorlton of State Bird Provisions
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For Stephen Thorlton, sous chef at San Francisco's State Bird Provisions, vegetables are no afterthought. The chef, who previously worked at produce-centric restaurants Ubuntu, in Napa Valley, and Blue Hill at Stone Barns, in New York, as well as being a private event chef for the farm-focused Outstanding in the Field dinner series, treats vegetables with the care many chefs reserve for prime steak or foie gras.

In his hands, even broccoli gets a new lease on life, bathed in a miso bagna càuda that gives a blast of umami to the humble brassica. Meat eaters can join in on the fun, too--the butter is a welcome companion to a grilled rib eye. And pescatarians, take note: The bagna càuda is also a nice bath for a piece of roasted halibut or shrimp.

Roasted Broccoli with Miso Bagna Càuda

Recipe adapted from Stephen Thorlton, State Bird Provisions, San Francisco

Yield: 2 servings (plus leftover bagna càuda; it can be refrigerated for up to 1 month)

Cook Time: 15 Minutes



Broccoli, 2 bunches (about 8 stalks, cut into florets)

Extra-virgin olive oil, ¼ cup

Kosher salt, ½  teaspoon

Freshly ground black pepper, ¼ teaspoon

Dried red pepper flakes, ½ teaspoon

Meyer lemon, 1 (zested and juiced; or substitute with the zest and juice of ½ orange and ½ lemon)

Finely grated Parmigiano-Reggiano cheese, ¼ cup

Toasted breadcrumbs, ½ cup (optional)

Bagna Càuda

Unsalted butter, 1 pound (4 sticks)

Garlic cloves, 8 (very finely chopped)

Scallions, 2 bunches (white and light green parts only, very finely chopped)

Red miso paste, ⅓ cup

Extra-virgin olive oil, ½ cup


1. Make the broccoli: Place a baking sheet in the oven and preheat the oven to 475°. To a large mixing bowl, add and mix together the broccoli florets, ¼ cup extra-virgin olive oil, kosher salt, freshly ground black pepper, and dried red pepper flakes.

2. Carefully remove the baking sheet from the oven and add the broccoli to the baking sheet, shaking the pan to evenly distribute. Return to the oven and roast until the broccoli is charred and tender, 5 to 7 minutes.

3. Meanwhile, make the bagna càuda: To a large saucepan set over medium heat, add the unsalted butter.

4. Once the butter begins to melt, add the chopped garlic and chopped scallions.

5. Whisk to combine. Once the garlic is fragrant and lightly toasted, after about 5 minutes, whisk in the red miso paste.

6. While whisking, drizzle in ½ cup extra-virgin olive oil.

7. Remove the broccoli from the oven and transfer to a serving bowl. Spoon the bagna càuda over the broccoli. Serve sprinkled with the Meyer lemon zest and juice, grated Parmigiano-Reggiano cheese and toasted breadcrumbs (if using). Serve.

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