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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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?
Thanks,
Hannah
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.