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