Ingredients
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)
1/2
teaspoon salt
Preparation
Heat oven to 450°F. In ungreased 17x12-inch half-sheet pan, toss broccoli and oil until broccoli is well coated. Arrange broccoli in single layer in pan.
Roast uncovered 15 to 17 minutes or until crisp-tender.
In serving bowl, mix butter, orange peel, chipotle chile and salt until blended. Add roasted broccoli; toss to coat. Serve hot.
