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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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rosslare March 19, 2007

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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echo echo April 12, 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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Rita~ January 09, 2006
Roasted Broccoli With Ancho Butter