Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts

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I reccomend this recipe all the time. I've been making it for several years, it's the only way I serve broccoli now. My kids love it too. Recently my kids were at my mom's for dinner and she asked if they like broccoli, they said yes. But when she served them limp steamed broccoli with salad dressing they were so disappointed. They told her, you don't make it good like my mom. lol.

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Easy and excellent!!!! I sliced the stems into 4's so I could use them too and I grated the garlic...I agree with the other raters, this is a real KEEPER!!!!

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Loved this!

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This dish will change your family's perception of broccoli. We look for excuses to include this in our menu every time we cook. It is very easy to prepare, and it tastes great!

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This was really good and would work with grilling the broccoli as well. I also used some asparagus because I didn't have enough broccoli florets. I've seen this idea with green beans, but would work well with any crisp, fresh veggie! I like the idea of changing out the pine nuts with almonds too or sunflower seeds. Of course, anything is better with a little sprinkle of fresh grated parmesan as well, yummmm. Easy hint: put your florets in a ziploc with the oil and seasons to quickly toss and ensure good coverage.

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I made this and served it with pasta, and everyone absolutely loved it.
It's done in no time and a perfect summer meal. I however prefer using almonds instead of pine nuts.

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Definitely a keeper, our family devoured this and wanted more (they ate it standing up in the kitchen while waiting for Alton Brown's pan fried snapper to finish--another keeper. The recipe seems fairly flexible, too. I doubled the garlic and used bottled lemon juice and no zest. It went very well with a crisp pinot grigio. A couple of comments, though. First, don't forget to toast the pine nuts before you start the rest of the recipe. Also, 1 pound of florets didn't seem like 4 servings. We got 3 small servings out of a pound, so next time I would use maybe 1.5 pounds of florets (the yield from about 4 heads of broccoli for 4 servings.

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My kids now love broccoli. Enough said

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The pine nuts and the roasting were key.

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I make this all the time. It is so easy and flavorful. I have a hard time finding a better recipe for broccoli.