So wonderful! Ina's recipe calls for roasting at 425 degrees. It gives the broccoli a nice, slightly burnt but great taste. I usually make this with out the basil and pine nuts, and load it up with Parmesan. LOVE this recipe.
Roasting broccoli is the best method! The garlic slices burned, so I would add them the last couple minutes of baking next time. Portions are very generous, I think it could serve twice as many people.
Very tasty broccoli dish. I didn't read the instructions correctly and actually roasted the pine nuts with the broccoli, and it turned out to be a good thing because the pine nuts were tender and nicely roasted, which added a nice texture to the dish. Very tasty. Thanks Sharon123.
I really liked this flavor combination! Thanks for posting!
This is so refreshing! Love the lemon zest and basil! YUM!!!
I didn't even have to put the parm cheese on top.
Thanks for sharing!
One of the best ways I've ever had broccoli! I omitted the pine nuts and basil and it was still fabulous!
I made this without the basil or pine nuts. I will rarely cook broccoli in water anymore. This gives it such a crunch. I'll definitely try the basil and nuts next time. Made for Sharon's Cookathon 2010.
This is an ingenious way to enjoy broccoli! I've roasted just about ever other vegetable, but this was a first for me. I saw Ina fix it on TV this morning, and had it for dinner tonight, with great results and many compliments. I think it will become a family favorite. And to think....it's soooo easy!
This is a great and easy way to prepare broccoli! I roasted mine at 350Â° for 25 minutes and it was perfectly cooked. Tossing in the basil at the end was a great complement to the garlic and parmesan. Thanks for sharing this recipe!
Excellent broccoli dish! I roasted at 350F, and it was done in about 20 minutes. I served this with a pine nut and garlic crusted Deep Sea Perch, and the flavours were gorgeous together! The lemon zest really lifts this dish. Yum! Thanks Sharon!