Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
Total Time
40 Mins
Serves 16 to 18

Ancho chile powder and lime coat roasted broccolini, and stays crisp even if made a day ahead.

How to Make It

Step 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

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

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

Step 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

Note: Nutritional analysis is per serving.

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