Miso Butter Wedges Crispy Flavorful Easy Weeknight Side
Author:lilie
Total Time:45 minutes
Yield:4 servings 1x
Description
Indulge in Miso Butter Roasted Cabbage Wedges Crispy flavorful and easy to make as a weeknight side A tasty eyecatching upgrade click to see more
Ingredients
Scale
1 head green cabbage, core removed, cut into 6 wedges
2 tablespoons unsalted butter, melted
2 tablespoons white miso paste
1 tablespoon soy sauce or tamari (gluten-free)
2 cloves garlic, minced
1 tablespoon rice vinegar or lemon juice
1 tablespoon maple syrup or honey
1 tablespoon olive oil
Salt to taste
Black pepper to taste
Sesame seeds (optional)
Chopped scallions (optional)
Fresh parsley (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
Whisk the glaze: melted butter, white miso paste, soy sauce, minced garlic, rice vinegar, and maple syrup until glossy and smooth. The aroma should hint at a savory-sweet soup dumpling glow—don’t rush this step.
Toss the cabbage wedges with olive oil, a pinch of salt, and a generous crack of black pepper until evenly coated. Lay them on the sheet with the cut sides facing down for maximum caramelization.
Brush the miso glaze onto the cut sides of the wedges, letting some pool gently in the gaps between them. Roast for 20–25 minutes, until the edges are deeply caramelized and the centers are tender when pierced with a knife.
Midway through, rotate the pan and brush more glaze on for an extra glossy finish. If you like extra toasty edges, broil on high for 1–2 minutes at the end, watching closely so they don’t burn.
Remove from the oven and let rest 5 minutes. Sprinkle with sesame seeds and chopped herbs if using. Serve warm, with a squeeze of lemon if you like a brightness contrast.
Notes
Cabbage wedges roasted with miso butter glaze to create a glossy, umami-packed side dish that doubles as a light vegetarian main.
