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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This is amazing! Served it twice and a hit each time! Spicy twist for broccoli lovers and so easy! Love it Jen!
This was delicious! My husband suffers through alot of my vegetable side dishes 🙂 and after one bite he said, “Can you serve this over rice? Even your cauliflower rice”. It’s a keeper!
I Made it — it was great. I didn’t have honey so I used molasses, didn’t have butter so I used EVOO, couldn’t find the chilis at the Edeka here in Berlin so I used chili powder. Will also try the same recipe with cauliflower and Brussels sprouts.
Tons of flavor. So good. 10/10. Thank you, Jenn.
Great recipe paired with salmon and biscuits. Just the right amount of heat.
Great side dish! Love the spiciness and mix of flavors. I substituted avocado oil in place of the butter and sprinkled some feta cheese on top before serving.
Made these this past week to shake up the weeknight menu and they were INSANELY good!! And easy to prep which is a must for me!
Two questions: if I doubled the recipe, does it need to roast longer? Also, can i make the marinade and toss broccoli in it, and then refrigerate for an hour or so before roasting? I want to make for a lunch this weekend but won’t have a ton of time right before serving. Wasn’t sure how the melted butter would hold up if it got cold again…?!
Hi Emily, Yes and yes 🙂
Hi! If I add cauliflower, do I need to adjust the temp or roasting time?
Thanks!
No, I think it should be about the same. I’d love to hear how it turns out with the cauliflower!
Paired this delicious twist on broccoli with turkey meatloaf, and Jenn’s creamy mashed potatoes. I saw another reviewer mention she’d like to try the sauce on other things. I too am wondering what I’ll try it on next! The broccoli is a little sweet, a little spicy and a little salty. I appreciate the reminder about other recipes to use the remaining chipotle peppers for. I had forgotten how much we enjoyed the quesadillas!!
Such a fun play on flavors!!! Made this to accompany some green enchiladas and it was perfect. Definitely will be making this again.
This was the best broccoli I’ve had. The flavor was great and I could see the sauce going on so many different things. My husband said “this is a keeper”!
Enjoyed the flavor! Too spicey for me but my husband loved it. Next time I will back off the chipotle a touch. Your site has very reliable recipes. Big fan here.