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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Great side with BBQ. Nice change from salad. Michael
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.
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?
Thanks,
Mary
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!