Roasted Broccoli with Ancho Butter
Roasted Broccoli with Ancho Butter might be just the side dish you are searching for. This recipe serves 12. One serving contains 231 calories, 6g of protein, and 19g of fat. It is a good option if you're following a gluten free, primal, and vegetarian diet. If you have olive oil, salt, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.
Instructions
In a heatproof medium bowl, cover the anchos with boiling water and let stand until softened, about 20 minutes.
Drain the chiles and pat dry. Discard the stems and seeds, then coarsely chop.
Meanwhile, in a small skillet, heat 2 tablespoons of the olive oil until shimmering.
Add the pine nuts and cook over moderately high heat, stirring constantly, until lightly browned, about 3 minutes.
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.
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.
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.
Add the ancho butter to the broccoli and toss to coat. Season with salt and roast for 10 minutes longer, or until the broccoli is tender.
Transfer to a platter and serve warm or at room temperature.