It's all about the peanuts...

I never was a big broccoli eater but Eric loves the stuff (like wanting it for almost every meal). Shortly after we first started dating I had to figure out how to make it so that I would like it too. I quickly discovered I liked broccoli roasted and have been making this way ever since. Well enter in this recipe for Roasted Broccoli with Chili Butter. It takes my roasted broccoli to a whole new level. This recipe has a few more steps than the version I have been making (now for years) but those steps bring this broccoli to a new (and different) level.

This broccoli had all the roasted flavors but with extra flavor from the spices. And the added peanuts sounds unusual but they add a nice crunch to the broccoli (and in my humble opinion what MAKES this broccoli oh so tasty). I couldn't get enough! This version of roasted broccoli will defiantly be added into the side dish rotation from here on out!

Notes: The original recipe called for dried ancho chilies. This was an extra ingredient and steps. So I used chili powder I had on hand and it worked great. It also called for pine nuts but unfortunately those are pretty expensive so I used the peanuts, which because they are a bigger nut provided the wonderful crunch that I loved in this recipe. I used frozen broccoli because that is what I had but by all means use fresh if you got it! One last note, to save time you can make the the chili butter up to 3 days in advance.

One Year Ago: Chocolate Chip Cookies

Roasted Broccoli with Chili Butter

Printable Version
Prep Time: 10 minutes Cook Time: 30 minutes Serves 12

1/4 cup extra-virgin olive oil
1/4 cup peanuts
4 large garlic cloves, thinly sliced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 sticks (6 ounces) unsalted butter, softened
1/2 teaspoon salt

1 (16 ounce) bag frozen broccoli

Preheat the oven to 450°.

In a small skillet, heat 2 tablespoons of the olive oil until shimmering. Add the peanuts and cook over moderately high heat, stirring constantly, until lightly browned, about 3 minutes. Add the chili powder, garlic, cumin and coriander and cook, stirring, until the garlic is softened and the peanuts are deep golden, about 1 minute longer. Let cool.

In a food processor, puree the peanut mixture with the butter. Season the chili 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 chili butter to the broccoli and toss to coat. Roast for 10 minutes longer, or until the broccoli is tender. Transfer to a platter and serve warm or at room temperature.

The chili butter can be prepared ahead of time and refrigerated for up to 3 days.

adapted from Food and Wine, November 2002