Roasted Broccoli with Ancho Butter

Name: Roasted Broccoli with Ancho Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 43 grams ancho chiles (about; 2 kilograms broccoli, cut lengthwise into large spears, stalks peeled; 4 larges garlic cloves, thinly sliced; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 59 milliliters extra-virgin olive oil; 59 milliliters pine nuts; 12 servings Salt; 170 grams 1/2 sticks unsalted butter, softened; 12 servings Boiling water

Roasted Broccoli with Ancho Butter might be a good recipe to expand your side dish repertoire. This recipe serves 12. Watching your figure? This gluten free, primal, and vegetarian recipe has 231 calories, 6g of protein, and 19g of fat per serving. A mixture of pine nuts, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 45

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Oven

In a heatproof medium bowl, cover the anchos with boiling water and let stand until softened, about 20 minutes.

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Water

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Bowl

Drain the chiles and pat dry. Discard the stems and seeds, then coarsely chop.

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Chili Pepper

Seeds

Meanwhile, in a small skillet, heat 2 tablespoons of the olive oil until shimmering.

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Olive Oil

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Frying Pan

Add the pine nuts and cook over moderately high heat, stirring constantly, until lightly browned, about 3 minutes.

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Pine Nuts

Add the garlic, cumin and coriander and cook, stirring, until the garlic is softened and the pine nuts are deep golden, about 1 minute longer.

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Coriander

Pine Nuts

Garlic

Cumin

Let cool.

In a food processor, puree the pine nut mixture with the anchos and butter. Season the ancho butter with salt and scrape into a bowl.

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Pine Nuts

Butter

Salt

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Food Processor

Bowl

In a large bowl, toss the broccoli with the remaining 2 tablespoons of olive oil, then spread on 2 large rimmed baking sheets. Roast the broccoli in the upper and lower thirds of the oven for 15 minutes, or until crisp-tender, shifting the pans from top to bottom and back to front halfway through.

Ingredients you will need

Olive Oil

Broccoli