Roasted Broccoli with Chipotle Honey Butter
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Roasted until caramelized and tossed in smoky chipotle honey butter, this easy broccoli side delivers big flavor with minimal effort.
High-heat roasting is my favorite way to cook broccoli. It’s quick and easy, and the broccoli emerges from the oven caramelized and full of flavor. In this recipe, the florets are tossed in a sweet, spicy, smoky chipotle-honey butter before roasting. It’s as delicious as it sounds, and the broccoli has enough flavor to carry an entire meal. Pair it with simple grilled salmon or steak and dinner is done.
The recipe calls for one of my favorite pantry staples: canned chipotle peppers in adobo sauce. There are about ten peppers in a can, and since you’ll only need one or two, you can transfer the rest to a small container and save them for other recipes. They keep well in the refrigerator or freezer, and there are endless ways to use them. For some inspiration, check out my Albóndigas, Black Bean, Corn and Avocado Salad, Baja Fish Tacos, and these Chipotle Chicken Quesadillas.
Roasted Broccoli with Chipotle Honey Butter
Roasted until caramelized and tossed in smoky chipotle honey butter, this easy broccoli side delivers big flavor with minimal effort.
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 broccoli, cauliflower and carrots left over from a relish tray. Could I use a mixture of those vegetables for this recipe or would you suggest something else?
Thanks.
I think that combo would work nicely here!
Hi Jenn, can I use chipotle chili paste instead of canned peppers?
Thx always responding so quickly. Anxious to make your broccoli recipe!
Blessings,
Yvonne, I’ve never used it before, but I think you could. I’d love to hear how the broccoli turns out with it!
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!