Roasted Broccoli with Chipotle Honey Butter

Tested & Perfected Recipes

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!


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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!

Servings: 4
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes


  • 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


  1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil for easy clean-up.
  2. 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.
  3. 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, 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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Reviews & Comments

  • 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.

    • — Sharon R on September 20, 2021
    • Reply
  • 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.

    • — S from DC on July 8, 2021
    • Reply
  • 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.

    • — Chris Salko on June 23, 2021
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  • 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!

    • — Juliana on February 13, 2021
    • Reply
  • 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!

    • — Eleen B on February 5, 2021
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  • Won’t eat broccoli any other way! Seriously amazing.

    • — Sarah on February 2, 2021
    • Reply
  • Awesome, easy, and foolproof. Chipotle peppers in adobo should be in every recipe, period. Yes, including deserts.

    • — Corrine Trojanaek on November 16, 2020
    • Reply
  • Yum! I loved this recipe and couldn’t stop eating it!!!! Such a different take on broccoli. Very easy to make.

    • — Christie on November 12, 2020
    • Reply
  • Thanks for a new take on my favorite vegetable. It’s so easy, takes no time at all, and it has a delicious bite!

    • — Barbara on October 12, 2020
    • Reply
  • 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 😁

    • — Anna Park on October 1, 2020
    • Reply
  • My fav broccoli recipe! Wonderfully balanced!

    • — Peggy on July 13, 2020
    • Reply
    • Hi Jenn. Could this dish be made ahead and reheated successfully?
      Thanks, Nicole

      • — Nicole on December 22, 2020
      • Reply
      • 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.

        • — Jenn on December 22, 2020
        • Reply
  • 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.

    • — Anne on June 21, 2020
    • Reply
    • 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.

      • — Tara on June 22, 2020
      • Reply
  • Hi Jenn – would this work well with broccolini? Thanks

    • — beth on June 20, 2020
    • Reply
    • Sure – just keep in mind that you may have to adjust the cook time a bit.

      • — Jenn on June 21, 2020
      • Reply
  • My absolute favourite way to make broccoli! Thank you for yet another delicious recipe.

    • — Sara on March 1, 2020
    • Reply
  • 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.

    • — Susan Bills on February 21, 2020
    • Reply
    • 🙂

      • — Jenn on February 21, 2020
      • Reply
  • Yum!

    • — Lisa C on February 13, 2020
    • Reply
  • 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.

    • — Diana on January 20, 2020
    • Reply
  • 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?

    • — Carol Winkelman on January 9, 2020
    • Reply
    • Sure Carol, that should be fine. I’d just loosely cover the meatloaf to keep it warm. Hope you enjoy!

      • — Jenn on January 9, 2020
      • Reply
  • 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!

    • — Linda on November 14, 2019
    • Reply
    • 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!

      • — Jenn on November 14, 2019
      • Reply

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