87 Reviews of Roasted Broccoli W Lemon Garlic & Toasted Pine Nuts

From: LonghornMama

On Jan 14, 2005

Really wonderful! Perfect balance of fresh lemon and garlic flavors with nutty roasted broccoli. Beautiful as well. I'd advise making twice as much as you think you'll need. Thanks, Mean Chef, you rock!

From: Pianolady

On Jan 17, 2005

Excellent side dish. I really liked the broccoli being roasted, and the pine nuts added the perfect finishing touch. I went a little easy on the lemon juice, using about 1 1/2 tablespoons, and I thought it was wonderful. Thanks for the recipe! Dianne

From: CardaMom

On Nov 18, 2003

Delicious!! I loved the flavor of the lemon zest and the garlic. I substituted olive oil for the butter and added extra garlic. I've never seen broccoli disappear so quickly, my whole family loved it! I'll definitely be making this again. Thanks for another great recipe Mean Chef!!

From: Tracy K

On Dec 29, 2003

Delicious! I made this for our Christmas dinner and it was divine... The essence of simplicity and very flavorful. Roasting is such a great method for vegetables.

From: Barb Gertz

On Jan 4, 2004

This broccoli is so delicious, great way to fix it and easy also. The roasting gives it such a nice flavor. I also used pecans in stead of pine nuts as I found out I was out of them. Thanks for posting the recipe.

From: CountryLady

On Dec 10, 2003

Although I prefer most vegetables roasted, I won't add broccoli to that list. However, I did enjoy the flavourings and will use it on steamed broccoli next time. Thanx Mean Chef!

From: Kathy228

On Jan 9, 2005

I agree with CountryLady, I love roasted vegs. but steamed broccoli isn't on my list of preferred steamed veggies either*. The texture seems to lack that certain "tooth" or al dente. But the lemon-garlic sauce was great. I ate this as a main course, but am sure this would be great with salmon. *Perhaps I did not roast it properly. Is there a trick to roasting broccoli that's different than other vegs?

From: Fiddler

On May 21, 2007

Best broccoli I've ever tasted. Could have been cook slightly longer than 12 min in my oven and it is important to remember to keep the florets about the same size so that they cook evenly.

From: Paja

On Dec 11, 2003

This broccoli was fabulous! The roasting brought out a wonderful flavour and then the garlic-lemon sauce added so much. My husband's favourite part of the meal is not usually the vegetables, but this dish was an exception for him. Next time I will cook more because we could have eaten all I made out of the pan before dinner even started! I used toasted pecans since I didn't have any pine nuts. I can't imagine it could be better with different nuts, but I'll try the recipe as written next time. This is definitely a keeper!

From: spatchcock

On Jan 1, 2004

Made this several nights ago with mashed sweet potatoes for a light, very veggie dinner. We absolutely loved this recipe, and I want to try it with brussel sprouts next as one other reviewer mentioned. Will make this many times. Thanks for posting!