Parmesan-Roasted Broccoli

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Average Rating:

Total Reviews: 281

Showing 91-100 of 281

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  • on October 02, 2011

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    Simple and delicious. The broccoli becomes slightly crisp on and beautifully browned on the outside while the inside is wonderfully tender.

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  • on September 29, 2011

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    Love this side dish! Its so flavorful & is a nice change up from the usual steamed broccoli

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  • on September 13, 2011

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    So yummy. I've made this time and time and again and we just can't get enough of it. Even if I leave something out, it still turns out great. Roasting really does wonders for broccoli!

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  • on September 13, 2011

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    Wonderful! I omitted with basil and used garlic powder instead of sliced garlic so it wouldn't burn. I didn't have any pine nuts so I left those out too and still got rave reviews from my family. I will be making this a regular side in my house!

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  • on September 11, 2011

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    The video is completely different then the recipe. The video says only 2 tbs of Parmesan cheese instead of 1/3 cup and 1/2 a tsp of lemon zest instead of 2 tsp. What did you all use to make this?? the recipe or the video?!!

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  • on August 30, 2011

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    one of my favorites...soo easy and delicious

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  • on August 24, 2011

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    Almost perfect! Garlic burned the first time, so now I put garlic in after about 10 min. of baking. Every ingredient is just perfect in this veggie side dish. Sometimes I just add lemon, sometimes just parm, sometimes lemon and pine nuts all the combinations go well!

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  • on August 22, 2011

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    I loved this recipe and made it the other night to go with hamburgers done on the grill. Excellent!

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  • on August 21, 2011

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    This is an incredibly easy and delicious side dish. Roasting a somewhat boring vegetable like broccoli changes the flavor completely. The parmesan takes it to a new level and makes it quite savory. This recipe is definitely worth a try if you looking for new ways to prepare broccoli.

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  • on August 15, 2011

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    Way too lemony!! This recipe should be called parmesan-roasted LEMON with broccoli. I could see how this would be a great recipe if I omitted the lemon juice and quartered the zest (so that there is a hint of lemon, not an overwhelmingly taste that reminds me of pinesol. All of the other flavors combine well....just not the lemon.

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