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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.

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gardengal_79 February 16, 2010

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.

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Maito March 25, 2012

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.

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NorthwestGal November 06, 2008

I really liked this flavor combination! Thanks for posting!

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Tamaretta December 24, 2012

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!

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Bellablue December 08, 2012

One of the best ways I've ever had broccoli! I omitted the pine nuts and basil and it was still fabulous!

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sofie-a-toast February 17, 2012

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.

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nemokitty October 15, 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!

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kixxquests March 28, 2009

This is a great and easy way to prepare broccoli! I roasted mine at 350° 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!

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loof February 15, 2009

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!

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AmandaInOz November 24, 2008
Parmesan-Roasted Broccoli(Ina Garten)