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

  • This is amazing! Served it twice and a hit each time! Spicy twist for broccoli lovers and so easy! Love it Jen!

    • — Kathy Cabral on November 10, 2019
    • Reply
  • 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!

    • — Kathey on October 28, 2019
    • Reply
  • 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.

    • — Brian Swarthout
    • Reply
  • 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?

        • 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.

  • 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!

    • 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!

      • — Nancy on May 16, 2021
      • Reply
  • Great side with BBQ. Nice change from salad. Michael

    • — Michael Ontiveros
    • Reply
  • OMG, I just polished off a whole 12oz bag of broccoli florets by myself it was so delicious!

    About halfway through the feeding frenzy, I noticed honey-chipotle roasted almonds in my cabinet, and crunched up a few of those on top. YUM!

  • If this is a bit too spicy, I find a little bit of Parmesan spinkled over at the end helps to mellow out the spiciness. Really easy recipe and extremely useful for meal prepping in advance.

  • Hi Jenn! This is another one of your recipes I made for Thanksgiving that turned out great! I did have to make some adjustments though, as I was using what I already had on hand, and that was frozen broccoli from Costco. There are 4 – 1 lb. bags to a package. The broccoli was steamed in a steamer basket just enough to thaw it and then dried in a towel. When it came to the chipotle, I had divided up a can of chipotles in adobo sauce into 1 Tbs. size servings and froze them. So I only used 1 Tbs. for the recipe and it was spicy! I’m going to make this again for our Fellowship luncheon and I’m going to make a double batch but I’m still only going to use the 1 Tbs. chipotle in adobo sauce because I don’t want it to be too spicy for others. I’m looking forward to making it with the fresh broccoli also. I’m sure that will be even better! Thank you for all of your wonderful recipes!

    • Made this last night on a whim to accompany beef barbacoa tacos. Made the meal!!! Absolutely delicious.

      • — Whitney on March 25, 2020
      • Reply
  • I can not begin to describe how amazing this turned out!!!!! I love love love all your recipes, they always turn out perfect and are absolute crowd pleasers! Thank you so much Jenn

  • THANKYOU once again for a delightful veg recipe to add to my ever growing collection of Jenn Segal favourites. Our dinner guest loved this roasted broccoli dish. It would never have occurred to me to roast broccoli in the oven – and it certainly would never have occurred to me to add chipotle & butter to it! Super idea! Thanks also for the “use one chipotle if you can’t handle the heat” … yep, that’s me! Perfect! Got the flavour – not the heat – skin on mouth still intact!

  • Hi Jenn,
    Would this work with oil instead of butter?


    • Hi Mary, I haven’t tried it with oil, but I think it would work.

  • I made this to accompany Chilean sea bass for a special dinner. Although I love spicy food, I was a little concerned that two chipotle peppers might be a bit too hot. However, it was just the right heat, balanced with the honey. This is going in the recipe book. Thank you, Jenn!

    • Hi Deb!

      I spotted your question about the “heat” factor with the chipotle. I have a major sensitivity to hot spices. I only used the smallest pepper in the can and froze the rest in a plastic ice tray for future. My end result was a very nice chipotle background flavour and no pain. Loved it!

  • this broccoli is absolutely delicious! love having another easy and tasty side dish to add to the rotation, thank you!

  • YOWSA! This sure is delicious. I did not have the chipolte peppers as the recipe called for but I did have ground chipolte pepper and used it. Wow, if it’s this good with the ground pepper, I can only imagine how good it will be when I have the actual pepper!

  • Tried this recipe this evening on the last day of summer in Australia. 30 degrees Celsius and way too hot to turn on the oven so stir fried instead. Used broccoli and asparagus and added the chipotle-butter mixture before the end of cooking. Absolutely delicious! Can’t wait to try it on another combination of vegetables tomorrow. Many thanks for your great recipe.

  • This is really excellent. I normally roast broccoli with just olive oil , salt & pepper. This added so much flavor! I may try substituting the butter with olive oil… but it really is absolutely delicious. Thank you!

  • Hi. Thanks for all the wonderful recipes. I can’t find chipotle peppers in adobo sauce here. Is there an alternative I can buy or make myself?

    • — Hannah Berhane
    • Reply
    • Hi Hannah, I can’t think of a good alternative. Maybe order them online? They keep forever in the the fridge or freezer.

  • I love this broccoli! The chipotle gives it a nice kick without being overwhelming. I go back to this recipe again and again!

  • This is a fabulous recipe for broccoli! So fabulous, in fact, that my teenage son repeatedly requests that I make this for dinner. The combination of flavors, plus the sweetness of oven roasting, make this a truly go-to recipe.

  • Such a simple way to add vegetables to our dinner table. I only omitted the hot peppers for the kids and there is never enough to go around.

  • My teenage son would eat this every night for dinner if I made it. It’s that good. I used only 1 chipotle pepper in adobe sauce, which provides plenty of heat, but it would be great with two.

  • Can frozen broccoli florets be used? If so, should any modifications be made?

    • Unfortunately, frozen broccoli won’t work as it is already cooked.

  • Perfect in every way, warm, cold, tossed with some rice for a nice salad. Yum.

  • Wow! No more boring broccoli for me! The first time I made this, I ate the whole batch myself (…didn’t mean to but it was addictive and I could not stop). I have made it several times since and usually pair it with some brown rice. With rice, it makes a hearty meal by itself.

  • Another fabulous recipe! That mix of butter, honey and chipotle was fantastic and went so well with the roasted broccoli. Can’t wait to also try this on asparagus and other roasted vegetables, too. Even my husband said it tasted good and he’s not a broccoli eater. Thanks!

  • Easy to make, delicious to eat!

    • — Stephanie White
    • Reply
  • Oh my gosh!!! This was so delicious, not to mention easy to make. I can’t wait to make this dish again and again and again.

  • My husband said that this was the best broccoli he’s ever tasted! I also thought it was great. A tad too sweet my my taste (but to be fair, I only had fresh honey with orange that I just brought back from Italy) so that might have been my fault.
    While I initially thought it’d have a southwestern/Mexican taste it struck me as asian-y. *Roasting the broccoli is a MUST.
    I will definitely be making this again. Thanks for sharing your great recipe!

  • Approval from the family for this recipe. Another keeper from your website! We love roasted broccoli, but it has gotten boring. THIS on the other hand….is anything but boring.

  • I served this for dinner and everyone loved the flavor of the broccoli, with the chipotle honey butter sauce. I only used one chipotle pepper because I don’t like things spicy. My guests requested the recipe. Another successful recipe. Thanks! Your website is wonderful.

  • This sounds real yummy! I’m going to try this, I love Broccoli and chipotle peppers. I don’t have any broccolli right now but I do have brussel sprouts. I think I’ll try this tonight with some Salmon with soy mustard glaze, Jasmine Rice and brussels with chipotle honey butter.

  • Do you think this recipe would work with brussel sprouts? I love them and have them and would like to make with the Asian barbecue chicken thighs that I now have marinating in the fridge for tonight!

    • Hi Donna, I hope I’m not too late to reply! In general, it should work but the Brussels Sprouts will take longer to cook than the broccoli.

      • Jenn,
        I made both the sprouts & broccoli together (before seeing your reply) and yes, they were not as well cooked as the broccoli, but still good. Had a lot left over and I think with a little water in the microwave to heat up, they make get a little softer. All aside, this is a delicious recipe and very welcome since I was always just roasting with salt/pepper and olive oil!

  • I admit, I am making a comment before I have made this. That said, I KNOW it is going to be awesome and plan to make it soon. You made me love your roasted brussels sprouts and your curried carrots, just know this will be the same. I have a hint that I found very useful when it comes to the canned chipotles. Puree the entire contents of the can using an immersion blender and freeze leftovers in 2 Tbsp amounts, which is usually what is used in the recipes . I saw this on foodnetwork I believe…lifesaver!

  • Does the lime juice go in the melted butter with all the rest, or is it put on broccoli after it’s cooked?

    • Hi Sherry, It goes on after it’s cooked. Hope you enjoy!

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