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
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
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.
The chili butter can be prepared ahead of time and refrigerated for up to 3 days.
adapted from Food and Wine, November 2002