Roasted Broccoli with Chipotle Honey Butter
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Broccoli florets are tossed in a sweet, spicy and smoky chipotle honey butter before roasting. It’s as delicious as it sounds!
High heat roasting is my favorite way to cook broccoli. It’s quick, easy and the broccoli emerges from the oven caramelized and full of flavor. In this recipe, the florets are tossed in a sweet, spicy and smoky chipotle honey butter before roasting. It’s as delicious as it sounds — addictive, even — and the broccoli has enough flavor to carry an entire meal. Pair it with simply grilled salmon or steak and dinner is done!
What you’ll need to make Broccoli with Chipotle Honey Butter
As you can see, the recipe calls for one of my favorite pantry staples: canned chipotle peppers in adobo sauce. There are about ten peppers in a can; since you’ll only need one or two, you can transfer the rest to a plastic container and save for other recipes. They keep for a long time in the refrigerator or freezer and there are endless delicious ways to use them. For some ideas, check out this very popular Black Bean, Corn and Avocado Salad, these Baja Fish Tacos, and these Chipotle Chicken Quesadillas.
How to make Broccoli with Chipotle Honey Butter
Begin by trimming the outer florets from the broccoli crowns. You want to keep the florets large, otherwise, they’ll overcook.
Cut the center florets from the stalk and cut in half if necessary.
Next, mince the garlic and chipotle peppers in adobo sauce.
In a large bowl, combine the melted butter, chipotle peppers in adobo sauce, garlic, honey, and salt.
Add the broccoli florets and toss with a spatula until evenly coated.
Place the florets on a baking sheet. (I use foil for easy clean-up.)
Roast for about 12 minutes until lightly browned, then sprinkle lime juice over top. That’s all there is to it. Enjoy!
You may also like
- Black Bean Salad with Corn, Avocado & Lime Vinaigrette
- Vivian Howard’s Cilantro Lime Sweet Corn
- Chipotle Mexican Grill’s Chipotle Honey Vinaigrette
Roasted Broccoli with Chipotle Honey Butter
Broccoli florets are tossed in a sweet, spicy and smoky chipotle honey butter before roasting. It’s as delicious as it sounds!
Ingredients
- 2 pounds broccoli crowns (be sure they are dry)
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced (use only 1 if you don't want the dish to be too spicy)
- 1 tablespoon honey
- 1 teaspoon salt
- 2 teaspoons fresh lime juice, from 1 lime
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil for easy clean-up.
- Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks. In a large bowl, combine the melted butter, garlic, chipotle chili peppers, honey and salt and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet.
- Roast for about 12 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle lime juice over top (go easy; a little goes a long way). Taste and adjust seasoning if necessary. Transfer the broccoli to a serving dish. Use a rubber spatula to scrape the bits of garlic and chipotle chili peppers off the foil and onto the broccoli. Serve hot.
Nutrition Information
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- Per serving (4 servings)
- Calories: 211
- Fat: 12g
- Saturated fat: 7g
- Carbohydrates: 23g
- Sugar: 10g
- Fiber: 7g
- Protein: 7g
- Sodium: 660mg
- Cholesterol: 31mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I have made this several times and it is absolutely delicious. I even cut way back (a third) on the chipotle peppers as not as much tolerance for heat in my house and it’s still delicious. It will be in my regular rotation for a while!
I made this for Thanksgiving and it was my favorite. At first I thought there wouldn’t be enough sauce to cover the broccoli but it was perfect…full of flavor but not hot.
This is my all time favorite way to roast broccoli. I gave the recipe to my college-aged daughter and she also makes it weekly at school. The sweet spicy combination of favors is amazing!
Do you think this would work on the barbecue?
Hi Darlene, I haven’t tried it on the grill, but I think it would work. I’d suggest putting the broccoli on a piece of foil or in a vegetable grill basket. I’d love to hear how it turns out!
It is so good!!! I always make this, but sometimes, instead of the chipotle peppers, I use chili powder 🙂 Amazing!
Delicious. My family members are not that crazy about it, but they’ll eat it. I love it so much that I would make it just for myself. In my country chipotle peppers in adobo sauce are not so readily available, but specialty food stores do carry them, so I keep a can at hand and after opening, I store it in the freezer. The only change I make is to blend the peppers with the rest of the ingredients because I prefer a more even distribution of the spicy flavor.
Ummm, I’ve made this recipe 4 times going on thee 5th later today. This receipe kicks *shuthmouth!
Thank you
Made this last night for my wife and our visiting son under the threat of having to endure steamed Broccoli…again. sigh
We loved this dish…we polished off the entire 2 pounds. This is probably the best broccoli dish I’ve ever eaten!!! Thanks for another WINNER!!!
Hi Jenn,
I just made this for the first time tonight and I loved the flavors, but I had a hard time getting the right texture. They never got crispy at all. I started checking them at 12 mins and ended up cooking them for 20 and they just kept getting softer. Are they suppose to get a little crispy? Where did I go wrong? Thanks!
Rachael
Also, what’s the best way to reheat any leftovers?
You can reheat them in the microwave (and then stick them under the broiler for a minute or two if you want them to crisp up a bit.
Thank you!
Hi Rachael, Couple questions– did you have the broccoli spread evenly across the pan (and not overlapping one another)? Also, did you happen to cut the broccoli into smaller pieces? If so, they will cook through pretty quickly without getting the opportunity to crisp up. And I find that if I cut the florets in such a way that there are flat sides, there is a bit more surface area on the baking sheet and those surfaces will brown more. Hope that helps.
Thanks, Jenn. Yes, it was spread evenly, but I did cheat and buy a bag of pre-cut broccoli… so maybe the peices were too little? Also, by the time I got the broccoli in the oven, it had been sitting on the counter for about an hour, so maybe it was too warm to begin with? Is that a thing? Thanks for your help.
So, yes, maybe the broccoli florets were a bit too small. And did you wash the broccoli? If you put it in the oven wet, it can cause it to steam instead of roast. (Leaving it out on the counter should not have caused a problem.)
Wonderful quick and easy recipe! It is delicious roasted in the oven but I also say it is equally delicious raw with the sauce on it! I made this with the lime sirrachi chicken and a salad and made a great meal.
Love the idea of eating it raw!