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5 minutes
25 minutes
- 2 bags (12 oz each) fresh broccoli florets
- 2 tablespoons olive oil
- 1/4 cup butter or margarine, softened
- 2 teaspoons grated orange peel
- 1 teaspoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
- Preheat oven to 450°F. Toss broccoli and oil in an ungreased 17x12-inch half-sheet pan until well coated. Spread broccoli out in a single layer in the pan.
- Roast uncovered for 15-17 minutes until perfectly tender and crispy.
- Combine butter, orange peel, chipotle chile, and salt in a serving bowl until well mixed. Add roasted broccoli and toss until evenly coated. Serve immediately while hot.
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