Parmesan-Roasted Broccoli

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It's nice to have a variety of ways to cook broccoli. This recipe is very delicious. I don't add the olive oil at the end or the lemon juice just the zest to cut back on any citrus bite & extra fat. Great veggie to make if you are making oven fries (russet or yukon potatoes cut into wedges & tossed with olive oil & steak seasoning, toss onto a HOT baking sheet & roast on 425 for 30 min then put in the broccoli on another rack.

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This recipe is excellent. I have always hated the taste of broccoli, but this recipe has changed all of that. It is not that the broccoli taste is taken away, but rather, the flavors in this recipe are complimented so well that the end result is a delicious dish. I have made this recipe at least 6 times now and I love it! Thanks Ina!

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Outstanding! This recipe is so easy and the taste is awesome!

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The best broccoli I've ever had! My fiance said he could eat this all day. Thanks Ina, this will be my new go-to!

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SO delicious! I cut the recipe in half and did not add more olive oil after taking it out of the oven. This will definitely be a dish that we'll enjoy again and again.

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This broccoli is packed with flavor... I loved the lemon & parmesan with the pine nuts. For those who complain about too lemony, I'd recommend holding off on tossing with the lemon/olive oil mixture until the very end, and add slowly, adding more to your own taste.

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My husband said "To die for" My daughter said "it tastes like deconstructed pesto" This is a keeper.

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Way too lemony and who needs the olive oil? I have a must better recipe whereby I use butter, mushrooms and brocolli and add some other things, i.e., salt, pepper, garlic. I was so disappointed with this recipe. So sorry. BTW, I substituted the pie nuts for roasted sesame seeds (cause I had not pie nuts, at the timebut that still didn't help. Thanks anyway. Marilyn, Pittsburgh, PA

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This is FABULOUS!!!!! Such a crisp, fresh and fragrant twist for broccoli. I have made it at least 5 times and will continue to...For those of you who say it is too lemony; I have found that using lemon juice and zest on pasta recipes from this network are also too lemony for us. I usually make it for 2, (not 4 -5 lbs. of broccoli not measuring I drizzle olive oil and a clove or 2 of minced up garlic and toss. Then salt & pepper. I also over cooked the first time so I cook in 400* for 18 mins. I use 1/2 a lemon and not all the juice and shredded parmesan cheese. Just adjust to YOUR taste. (I did and left out some ingrdients as I did not have on hand This also works great with Asparagus. I am sure any veggie would be great.

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Delicious. I followed the recipe closely except omitted the pine nuts (I just don't like them. It was fabulous. Great balance of flavors. I read the other posts and wonder what happened, mine had a roasted broccoli flavor accented by everything else. I'll definitely be making this again.