Prep 10 mins
Cook 25 mins
This recipe comes from the Food Network kitchen. Posted for Zaar World Tour 2005.
- 1⁄4 cup sliced almonds
- 4 tablespoons unsalted butter, softened
- 2 garlic cloves, roughly chopped
- 1 chipotle chile in adobo, chopped (with or without seeds)
- 1 lime, juice and zest of (1 tablespoon)
- 1 bunch broccoli, stems peeled and quartered from top of florets through to bottom of stem (about 1 1/2 pounds)
- 2 tablespoons olive oil
- kosher salt & freshly ground black pepper
- Preheat oven to 450 degrees F.
- Put the almonds, butter, garlic, chipotle, zest, and juice in a mini chopper and pulse to combine. Transfer to a large bowl and set aside.
- Scatter the broccoli in a single layer on a sheet pan, toss in the oil and season with salt and pepper.
- Roast until florets begin to brown but are still crisp, about 15 minutes.
- Stir into the bowl with the butter mixture until butter melts to completely coat the broccoli.
- Place back on the sheet pan and bake until tender and beginning to brown on top, about 10 minutes more.
- Serve warm.
great recipe! very unique. i forgot to buy almonds, so i used some toasted chopped pecans! it worked out great! i used 3 chipotles and doubled the garlic. thanks for sharing!!!
I made this to go with Cuban Spiced Pork Chops & Spicy Sweet Potatoes. I enjoyed it a lot, but wouldn't be able to feed it to DH because he dislikes his mouth being on fire. I did make a couple of changes. I didn't have chipotle in adobo, so I subbed ground chipotle and I only had 1 lime and needed some to marinate my chops as well so I used a mixture of lime, lemon, and orange juice in both (which was probably better for me anyway because lime is my least favorite of the 3). Also, I think next time I need to use smaller pieces of broccoli because they got a little stringy cooked this way and were hard to cut, but aside from that I enjoyed the texture too. Thanks for the recipe.
We liked the flavored butter but didn't care for the roasting technique for the broccoli.