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 was tasked with making the vegetable for Christmas dinner so I wanted to make something special. Since I have had so much success with recipes from Jenn’s cookbooks and this web site I picked a recipe from the web site.
This side dish was so tasty that it almost stole the main course. It was absolutely wonderful and is now in my permanent go to recipe lists.
I have enjoyed all of the recipes I have tried from your site! I want to make the broccoli at the same time as the roasted carrots with fresh thyme. The broccoli roasts at 450 degrees and and carrots at 425 degrees. Do you think I can get away with roasting them both at the same time at ~ 435 degrees and just watch carefully?
Yep!
Very easy to make and very tasty as well. Thank you for awesome recipe.
this recipe is AMAZING. we will never be able to eat broccoli any other way!!
Hi Jen!
I hope you’re doing well!!! If I can’t use butter to make this should I use margarine or do you recommend a different substitute???
Thanks so much!
Meredith
Sure, Meredith, I think margarine would be fine to use here. Hope you enjoy!
Thank you!!!
Made this tonight for the first time and it will now join the regular rotation! So yummy!
So. Freakin. Good! And so easy! I’m gonna have to make a double batch next time. Who knew broccoli could be SO delicious?! Every one of your recipes I’ve tried so far has been a hit (been obsessing over the cauliflower purée lately, too). Thank you so much for making meal times more fun and flavorful!
Tried this recipe last night & had leftovers tonight – I love it! This has now become my favorite way of roasting broccoli – love the combination of honey & chipotle peppers.
Simply delicious!!! My husband ate the entire dish in one sitting! Another winning recipe, Jenn. Thanks for continuing to inspire and educate. What a joy to make your wonderful recipes.
I didn’t actually follow the measurements. I just eyeball stuff. One thing I did was add lardons of thick cut bacon and sub half the butter for bacon grease. I made a lot though and idk if this would work in a small batch. You’d probably have to totally replace the butter with bacon grease to get the taste.
Yum! Love this recipe and it’s so easy and quick to whip up. I had a little under 2 pounds of broccoli, so I reserved a little bit of the “dressing” and it came out great. I can see using the chipotle butter mixture on so many other things (brie grilled cheese, etc…). Thanks Jenn!
This was so delicious. I couldn’t believe I was eating broccoli… What an amazingly perfect combination of flavors. Jenn, thank you again for another incredible recipe!
Won’t eat broccoli any other way! Seriously amazing.
Awesome, easy, and foolproof. Chipotle peppers in adobo should be in every recipe, period. Yes, including deserts.
Yum! I loved this recipe and couldn’t stop eating it!!!! Such a different take on broccoli. Very easy to make.
Thanks for a new take on my favorite vegetable. It’s so easy, takes no time at all, and it has a delicious bite!
I honestly don’t know how people come up with all the roasted broccoli variations but I am so grateful for them and you. Loved the sweetness and mild spice to this (used one pepper) and was perfect paired with meatloaf and mashed potatoes! I am also becoming a big fan of the adobo peppers and keep them stocked in the freezer for when I need them 😁
My fav broccoli recipe! Wonderfully balanced!
Hi Jenn. Could this dish be made ahead and reheated successfully?
Thanks, Nicole
Hi Nicole, I think this is probably best right out of the oven, but you can reheat it briefly in the microwave (and then stick it under the broiler for a minute or two if you want to crisp it up a bit.
The flavor was totally delicious. Maybe it was because I didn’t measure the broccoli carefully enough, but I didn’t have quite enough ‘dressing’ for it. I will be more careful next time.
This is delish! Made it to go along with fresh chicken tamales. OMG soooo good! We like spicy but I only used only chipotle chili just in case. Perfect level of heat. Will definitely make again.
Hi Jenn – would this work well with broccolini? Thanks
Sure – just keep in mind that you may have to adjust the cook time a bit.
My absolute favourite way to make broccoli! Thank you for yet another delicious recipe.
So delicious!! I ate half the batch hot and the other half cold. This recipe inspired me to try mixing the melted butter with sweet and sour sauce, Thai chili sauce and a little stir fry sauce. Entirely different taste but also good. I love everything I make from your site and you help me get creative in ways is never thought of. Thank you for that.
🙂
Yum!
Made this last night with frozen broccoli that hadn’t fully thawed and was a bit damp still (in direct disobedience to the instructions to have it dry :). The flavor was great, but unsurprisingly the crispness wasn’t there. I will try it again with fresh broccoli next time! Giving it 5 stars because I’m the reason it wasn’t perfect.
Jenn, want to make this to accompany the turkey meat loaf, sounds like a wonderful pairing. I only have one oven and they each require a different temperature. If I bake the meatloaf first, can it sit the short time while the broccoli roasts?
Sure Carol, that should be fine. I’d just loosely cover the meatloaf to keep it warm. Hope you enjoy!
Hi…I’d like to serve this at our Friendsgiving. Can I prepare all the ingredients a day in advance then roast the broccoli the day of? Should I separate the butter and broccoli when refrigerating?
Thank you!
Sure, Linda, that should work. The butter will congeal while it’s in the fridge, but I still think it’s fine to combine it all and then roast when ready. Hope everyone enjoys!