Roasted Broccoli with Ancho Butter

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Roasted Broccoli with Ancho Butter

 

3 ancho chiles

boiling water

1/4 cup extra-virgin olive oil

1/4 cup pine nuts

4 large garlic cloves, thinly sliced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 1/2 sticks unsalted butter, softened

salt

3, 1 1/2-pound heads of broccoli, cut lengthwise into large spears, stalks

peeled

 

Preheat the oven to 450 degrees. In a heatproof medium bowl, cover the anchos

with boiling water and let stand until softened, about 20 minutes. Drain the

chiles and pat dry. Discard the stems and seeds, then coarsely chop.

Meanwhile, in a small skillet, heat 2 tablespoons of the olive oil until

shimmering. Add the pine nuts and cook over moderately high heat, stirring

constantly, until lightly browned, about 3 minutes. Add the garlic, cumin and

coriander and cook, stirring, until the garlic is softened and the pine nuts are

deep golden, about 1 minute longer. Let cool.

In a food processor, puree the pine nut mixture with the anchos and butter.

Season the ancho 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

ancho butter to the broccoli and toss to coat. Season with salt and roast for 10

minutes longer, or until the broccoli is tender. Transfer to a platter and serve

warm or at room temperature.

Makes 12 servings.

 

 

 

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