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Roasted Chile-Lime Broccolini

Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
Total time 40 mins
Yield Serves 16 to 18
Ancho chile powder and lime coat roasted broccolini, and stays crisp even if made a day ahead.


  • 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

Nutrition Information

  • calories 89
  • caloriesfromfat 70 %
  • protein 2.4 g
  • fat 7 g
  • satfat 4.4 g
  • carbohydrate 5 g
  • fiber 1.1 g
  • sodium 129 mg
  • cholesterol 18 mg

How to Make It

  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).

  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.

  3. Roast broccolini, switching pan positions and turning with tongs halfway through cooking, until tender-crisp, 15 to 18 minutes.

  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.

  5. Note: Nutritional analysis is per serving.