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I was in the mood last night for a twist on our commonly eaten roasted broccoli.  The whole family loves roasted broccoli, the kids fight over the seconds, but sometimes (most of the time) I get bored making the “same old thing” even when I really like it.  Tonight I decided to step out on a limb and change-up the seasonings.

Have you cooked with broccoletti?  It is fun because it looks fancy and tastes great.  I’m not sure how exactly the taste varies from broccoli, but I would say it has a bit different texture and a more mild flavor. A 2 pound organic bag is sold at Costco so now and then I veer from the normal bag of broccoli and go for this.  I’m always glad when I do!

Tonight I roasted it at 425 and before roasting I drizzled on olive oil mixed with chili and garlic powder.  When it was done roasting I squeezed half of a lime over the top.  I thought it was really good and appreciated a different flavor with my meal, but the kids didn’t agree with me.  They thought it was too sour.  So I began thinking, is it worth it to switch up the veggies that they are guaranteed to eat for something I am less bored with?  I don’t know the answer to this question, but either way, I was happy for the flavor change.  It tasted fresh and would be great paired with something Mexican or grilled steaks or chicken.

Chili and Lime Broccoletti

  • 2 cups broccoletti, washed and ends trimmed
  • 1-2 Tbs. olive oil
  • 1/2-1 tsp. chili powder
  • 1/2-1 tsp. garlic powder
  • 1 tsp. kosher salt
  • fresh ground pepper
  • juice from 1/2 a lime

Preheat the oven to 425.  Arrange broccoletti on a baking stone or foil lined baking sheet.

In a small bowl combine the olive oil, chili powder, garlic powder, and salt.  Stir to combine and drizzle over the broccoletti.  Top with freshly ground pepper.

Roast for 8-10 minutes, or until the edges are slightly brown and the broccoletti is to your desired doneness.  Squeeze the juice of half a lime over the top and sprinkle a touch more kosher salt.