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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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.

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    • 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!

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    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
    75%
    Total Fat 18.8 g
    29%
    Saturated Fat 8.1 g
    40%
    Cholesterol 30.5 mg
    10%
    Sodium 54.0 mg
    2%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 5.0 g
    20%
    Sugars 2.7 g
    10%
    Protein 5.4 g
    10%

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