Parmesan-Roasted Broccoli

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Very good! I saw that the toppings at the end also make pesto, so I roasted the broccoli with garlic, oil, salt and pepper, and tossed the cooked broccoli with a couple tablespoons of pesto. I used less broccoli (about one head and it came out delicious. I used minced garlic, and it cooked up quick in the oven, so you may have to watch the broccoli - particularly so the garlic doesn't burn. I checked it after 11 mins on 400 (my oven runs hot and it was good to go. Small pieces also speed up the process. Thanks for the lovely recipe!

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I love the flavor of the cheese, tangy lemon and roasted broccoli. So good and easy too!!! :

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Even though I set my oven at 400 degrees rather than 425, and the timer for 20 rather than 25 minutes, the broccoli overcooked a bit. But the topping is fabulous. Next time I'll roast at 375 degrees; cut back on garlic; cut back on olive oil. This is a keeper, but use your judgment and keep an eye on the oven!

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The broccoli was dry and tasteless. Even the lemon, pine nuts, and parmesan cheese couldn't save it. Sounded good and took quite a bit of time to make it with the oven time and prep of the other ingredients. A true kitchen flop!

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Roasting broccoli just does not work. Drys it out and burns it. We did not think the lemon work at all. Will not make this again. First time that a Ina recipe did not come out right for me.

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Husband said he could eat this broccoli three time a week. The Parm and the lemon zest give tons of flavor. THe pine nuts add great crunch.The lemon juice was a tad strong. Nest time I might serve the lemon on the side to squeeze, as I enjoyed it but he thought it was a tad too lemony. Still, a winner.

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My husband does not really care for broccoli so I try to sneak it in where I can. This dish is awesome becuase it tastes so fresh and clean and the broccoli is truly hidden. The cheese is fantastic and the basil is a nice surprise. Make this dish!

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This recipe is not as good as it looks. The joice was over powering. Why does Ina always have SINGLE men on her show???

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Like everything in this cookbook (and her other cookbooks, this recipe combines fabulous flavors. I love lemon, but the juice completely overpowered the dish. The next time I make this recipe, I will include only the lemon zest and not the juice. (I will note, however, that the intensity of the lemon subsided over time and my second helping was less lemony than my first. I served this dish with Ina's "Bistro Steaks with Provencal Butter", mashed potatoes, and garlic bread.

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I used the stalks, too, since I saw no reason to throw them away, but otherwise I followed the recipe exactly. The lemon really makes this dish. Everyone I've made it for loves it.