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.

Yield: Serves 16 to 18
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 70%
  • Protein: 2.4g
  • Fat: 7g
  • Saturated fat: 4.4g
  • Carbohydrate: 5g
  • Fiber: 1.1g
  • Sodium: 129mg
  • Cholesterol: 18mg


  • 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


  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).
  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.
  3. 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.
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