Charred Broccoli with Hazelnut Chili Butter
Crisp-tender broccoli florets topped with a spicy, nutty butter made from toasted hazelnuts and chili. This general-inspired vegetarian ready in about 35 minutes pairs large head (about 1.5 lbs) Broccoli, Olive oil, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large head (about 1.5 lbs) Broccoli
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/2 cup Hazelnuts
- 1/4 tsp Chili flakes
- 2 tbsp Unsalted butter
- 1 tsp Lemon juice
Instructions
- Step 1: Preheat oven to 425°F. Cut broccoli into florets and toss with 1 tbsp olive oil and 1/4 tsp salt. Spread in a single layer on a baking sheet.
- Step 2: Roast for 20-25 minutes, flipping once halfway, until edges are browned and tender. While broccoli roasts, toast hazelnuts in a dry skillet over medium heat for 5-7 minutes, stirring constantly, until golden. Let cool slightly, then chop finely.
- Step 3: In a small bowl, combine chopped hazelnuts, chili flakes, unsalted butter, and lemon juice. Mash with a fork until well combined. Drizzle over roasted broccoli and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Broccoli with Hazelnut Chili Butter take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Broccoli with Hazelnut Chili Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Charred Broccoli with Hazelnut Chili Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Broccoli with Hazelnut Chili Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Broccoli with Hazelnut Chili Butter?
General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! The hazelnut twist made the broccoli special. Will make again.
- ★★★★★
The charred broccoli was perfect and the hazelnut chili butter added a wonderful depth. My family loved it!
- ★★★★☆
Great recipe, but the broccoli took a bit longer to char than expected. Still delicious though.
