1/4 cup sliced almonds

4 tablespoons unsalted butter, softened

2 cloves garlic, roughly chopped

1 chipotle en adobo, chopped (with or without seeds)

1 lime zested and juiced (1 tablespoon)

1 bunch broccoli, stems peeled and quartered from top of florets through to bottom of stem (about 1 1/2 pounds)

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Put the almonds, butter, garlic, chipotle, zest, and juice in a mini chopper and pulse to combine. Transfer to a large bowl and set aside.

Scatter the broccoli in a single layer on a sheet pan, toss in the oil and season with salt and pepper. Roast until florets begin to brown but are still crisp, about 15 minutes. Stir into the bowl with the butter mixture until butter melts to completely coat the broccoli. Place back on the sheet pan and bake until tender and beginning to brown on top, about 10 minutes more. Serve.

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