Roasted Chile-Lime Broccolini
Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
Ancho chile powder and lime coat roasted broccolini, and stays crisp even if made a day ahead.
How to Make It
Step 1
1
Preheat oven to 425°. Trim leaves and sides of stalks from broccolini. Put broccolini on 2 large rimmed baking sheets (they will be very full).
Step 2
2
Melt butter with salt and pepper in a small saucepan over medium heat. Stir in chile powder, remove from heat, and stir in lime zest. Drizzle butter over broccolini and turn until well coated.
Step 3
3
Roast broccolini, switching pan positions and turning with tongs halfway through cooking, until tender-crisp, 15 to 18 minutes.
Step 4
4
Make ahead: Up to 1 day, chilled. Reheat, tented with foil, in a 350° oven on 1 large rimmed baking sheet until hot, 30 minutes.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
4 pounds broccolini
2/3 cup butter
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons ancho chile powder
Zest of 6 Mexican limes or 2 large regular limes
Directions
Step 1
1
Preheat oven to 425°. Trim leaves and sides of stalks from broccolini. Put broccolini on 2 large rimmed baking sheets (they will be very full).
Step 2
2
Melt butter with salt and pepper in a small saucepan over medium heat. Stir in chile powder, remove from heat, and stir in lime zest. Drizzle butter over broccolini and turn until well coated.
Step 3
3
Roast broccolini, switching pan positions and turning with tongs halfway through cooking, until tender-crisp, 15 to 18 minutes.
Step 4
4
Make ahead: Up to 1 day, chilled. Reheat, tented with foil, in a 350° oven on 1 large rimmed baking sheet until hot, 30 minutes.
Step 5
5
Note: Nutritional analysis is per serving.
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