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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (189g) Recipe makes 4 servings The following items or measurements are not included below: 1 chipotle chiles in adobo |
||
| Calories 251 | ||
| Calories from Fat 195 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.8g | 33% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 9.8g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 52mg | 2% | |
| Potassium 542mg | 15% | |
| Total Carbohydrate 12.5g | 4% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 3.0g | ||
| Protein 5.8g | 11% | |
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Smokey Chili Roasted Broccoli
By: katie in the UP
Sep 23, 2005
This recipe comes from the Food Network kitchen. Posted for Zaar World Tour 2005.
SERVES 4
Ingredients
- 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
Directions
1
Preheat oven to 450 degrees F.2
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.3
Scatter the broccoli in a single layer on a sheet pan, toss in the oil and season with salt and pepper.4
Roast until florets begin to brown but are still crisp, about 15 minutes.5
Stir into the bowl with the butter mixture until butter melts to completely coat the broccoli.6
Place back on the sheet pan and bake until tender and beginning to brown on top, about 10 minutes more.7
Serve warm.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Broccoli
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: KPD
On Dec 27, 2007
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!!!
From: littleturtle
On Apr 19, 2006
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.
From: sugarpea
On Dec 7, 2005
We liked the flavored butter but didn't care for the roasting technique for the broccoli.
From: Elmotoo
On Oct 3, 2005
THis was excellent - everybody loved it. I didn't have any almonds, so I left that out. 1 bunch of broccoli provided 4 small servings so I will be doubling this next time!! I just mashed he butter, etc. w/a spatula because I couldn't find my mini chopper.
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