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    You are in: Home / Recipes / Roasted Broccoli With Ancho Butter Recipe
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    Roasted Broccoli With Ancho Butter

    Roasted Broccoli With Ancho Butter. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    NcMysteryShopper's Note:

    This delicious recipe can easily be cut in half or two-thirds for a family dinner. The ancho chiles are a perfect complement to this dish! Loaded with flavor and a true crowd pleaser. The recipe can be prepared through Step 3 and refrigerated for up to 3 days. Found in Food & Wine: Thanksgiving CookItNow

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    Units: US | Metric


    1. 1
      Preheat the oven to 450°.
    2. 2
      In a heatproof medium bowl, cover anchos with boiling water and let sit until softened, about 20 minutes. Drain the chiles and pat dry with towel. Discard stems and seeds, then coarsely chop.
    3. 3
      While the anchos are softening, heat 2 tablespoons of the olive oil in a small skillet until shimmering. Add pine nuts and cook over moderately high heat, shaking pan, for about 3 minutes or until lightly browned. Add garlic, cumin and coriander and cook, stirring, until the garlic is softened and the pine nuts are deep golden, about 1 minute longer. Set aside until cool.
    4. 4
      In a blender or food processor, puree the pine nut mixture with the anchos and butter. Season the ancho butter with salt and transfer to a bowl.
    5. 5
      In a large mixing bowl, toss broccoli with the remaining olive oil and spread onto 2 large rimmed baking sheets. Roast the broccoli in the upper and lower thirds of the oven for 15 minutes, or until crisp-tender. After 7 minutes swap shelves and rotate pans. Transfer broccoli to a bowl and toss with the ancho butter. Season with salt and return to baking sheets and roast for 10 minutes longer, or until the broccoli is tender. Arrange broccoli on a platter and serve warm or at room temperature.

    Ratings & Reviews:

    • on March 19, 2007


      Mmmm...crunchy, spicy, yummy! And so different from the usual broccoli recipes. I had to substitute few ingredients, but I doubt if it really made that much difference and we loved it regardless. As far as I know we don't get ancho chilies in Finland and I just used jalapenos from the jar, about 1 oz. I did not have pine nuts and I cannot blame this country for that, but I think almonds substitute them pretty well. The crumb mixture is superb, making the roasted broccoli really flavorsome. The heads of broccoli toast nice and crispy in oven, but the stalks never seem to get soft enough, even peeled, so I personally would just omit the stalks from roasted broccoli recipes generally and use them in broccoli salads etc...

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    • on April 12, 2006


      Upon measuring I found I only had 2 Tbs left of pine nuts so I substituted 2 Tbs almonds for the rest. This is a new and spicy way to make broccoli, a find for anyone who wants something different in a vegetable dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2006


      A MUST TRY!!!! I cut the recipe down by 2/3`s. Full of flavor, sweetness and spice! Thanks for good eats!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Broccoli With Ancho Butter

    Serving Size: 1 (179 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 226.3
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 8.1 g
    Cholesterol 30.5 mg
    Sodium 54.0 mg
    Total Carbohydrate 13.1 g
    Dietary Fiber 5.0 g
    Sugars 2.7 g
    Protein 5.4 g

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