Parmesan-Roasted Broccoli

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This recipe is fantastic! I made it on our ski vacation and handed out the recipe to my fellow skiers! Love it! Leftovers taste great in a salad too.

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I am 44 years old, and a professed broccoli hater. Until today, had never eaten more than a single floret of broccoli in one sitting. Last week, I made a request of my Facebook friends, to give me recipes that would make me love broccoli. This was the one I chose from the bunch. I made 1/4 recipe because I was cooking for myself, and just polished off the entire plate! I am sincerely speechless. If you think you loathe broccoli, please try this recipe and tell me you're not a convert.

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Wow. The only vegetable I've made in a while where ALL the kids asked for MORE!

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My family and I LOVE this dish. I use just a sprinkle of salt and cook the broccoli 15-20 minutes. This dish is good with or without the pine nuts and parmesan.

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Just Ok. I really like broccoli so I enjoyed it, my husband did not. It really stunk the house up though. I think I'll stick to steamed broccoli. I also tried this method with carrots, they are fantastic!

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I was concerned about roasting slivers of garlic at a high temperature. I opted to follow the recipe but I should have followed my own instincts. The garlic burned and added a very bitter taste to the dish that just couldn't be masked.

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A snap to prepare and it was quite tasty, we all enjoyed, but I preferred less salt.

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I will actually CRAVE this version of broccoli almost weekly-- It's DELISH!

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Such a great dish for those who think they don't like broccoli!! Super easy and I really like the lemon flavor from the juice and zest!

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Very tasty. I would reduce amount of salt used on the broccoli. The parmesan cheese provides plenty of salt.