20-Minute Chili Lime Roasted Broccoli with Pepitas
Roasted broccoli gets a chili lime kick and a crunchy pepita finish.
Prep: 5 · Cook: 15 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (108 reviews)
INSPIRED BY
Built for busy weeknights with fast cook times and big flavor from pantry staples.
Story
I love recipes that taste like you pulled off at a neon-lit diner and ordered the good stuff. This one hits fast, loud flavor with a skillet and a short list of ingredients. Put it on the table, crank up the crunch, and do not overthink it. If there are leftovers, you just scored tomorrow's lunch.
By Theo
Ingredients
- Broccoli florets
- Olive oil
- Chili powder
- Smoked paprika
- Garlic powder
- Kosher salt
- Black pepper
- Lime
- Pepitas (pumpkin seeds)
- Honey (optional)
Instructions
- Heat oven to 450°F and line a sheet pan with foil or parchment.
- Toss broccoli with oil, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Spread on the pan in one layer so the florets get good contact with the heat.
- Roast 12 to 15 minutes, flipping once, until charred at the edges and tender.
- Squeeze fresh lime over the broccoli and toss.
- Top with pepitas, and drizzle a little honey if you like a sweet-heat finish.
Chef Tips
- Cut florets similar size so they roast evenly.
- For extra char, put the pan on the top rack.
- If your broccoli is wet from washing, dry it well so it roasts, not steams.
Cook's Notes
- Add lime at the end, it keeps the flavor bright.
- If you want it extra spicy, add a pinch of cayenne.
- Leftovers are great chopped into tacos or rice bowls.