Smokey Chili Roasted Broccoli

• sliced almonds↗1⁄4 cup
• unsalted butter, softened↗4 tablespoons
• garlic cloves, roughly chopped↗2
• chipotle chile in adobo, chopped (with or without seeds)1
• lime, juice and zest of (1 tablespoon)↗1
• bunch broccoli, stems peeled and quartered from top of florets through to bottom of stem (about 1 1/2 pounds)↗1
• olive oil↗2 tablespoons
• kosher salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Put the almonds, butter, garlic, chipotle, zest, and juice in a mini chopper and pulse to combine. Transfer to a large bowl and set aside.

3. 3

   Scatter the broccoli in a single layer on a sheet pan, toss in the oil and season with salt and pepper.

4. 4

   Roast until florets begin to brown but are still crisp, about 15 minutes.

5. 5

   Stir into the bowl with the butter mixture until butter melts to completely coat the broccoli.

6. 6

   Place back on the sheet pan and bake until tender and beginning to brown on top, about 10 minutes more.

7. 7

   Serve warm.