Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
YieldsServes 16 to 18Total Time40 mins
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.

Roasted Chile-Lime Broccolini