Ingredients
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4 tablespoons unsalted butter, softened
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2 garlic cloves, roughly chopped
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1 chipotle chile in adobo, chopped (with or without seeds)
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1 bunch broccoli, stems peeled and quartered from top of florets through to bottom of stem (about 1 1/2 pounds)
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2 tablespoons olive oil
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kosher salt & freshly ground black pepper
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1/4 cup sliced almonds
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1 lime, juice and zest of (1 tablespoon)
Instructions
- 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.