Roasted Broccoli with Cumin-Chiptole Butter

by Casey Bradshawbroccoli

Oh. My. Yum.

This is SUCH a delicious side.
This is SUCH a simple thing to make.
Surprisingly, this is SUCH a low-calorie recipe.

It’s Weight Watchers, actually.  But don’t tell.

Seriously, it is so delicious, you wouldn’t even guess that this vegetable/side dish is good for you.  When shopping for the ingredients, I had a little trouble locating the ground chipotle powder, but I DID find it.  So, look carefully!  Also, if you want to increase or decrease the amount of spice, adjust the quantity of chipotle powder you use because that is where the heat is.  This broccoli was wonderful, and after eating it, I am certain that it would taste just as wonderful with roasted asparagus or brussel sprouts.

Roasted Broccoli with Cumin-Chipotle Butter

5 teaspoons unsalted butter
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle powder
1/4 teaspoon sugar
1 bunch broccoli, cut into florets (approximately 1-1.25 lbs.)


1. Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray. (I always cover my sheets with foil or parchment paper. It makes clean up so simple.)

2. In a small skillet over medium heat, melt the butter. Add the salt, cumin, chipotle powder, and sugar. Cook 30 seconds. Toss the butter mixture with the broccoli florets in a large bowl. Place the broccoli on the prepared baking sheet and bake 12-15 minutes, stirring occasionally, until tender and lightly browned.

***The Weight Watchers point information is that the recipe above is for 4 servings. Each serving is equal to 1 point.

Bon Appetit!

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