*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have always just steamed broccoli with lemon and butter before never experimented with roasting but this is definitely a great way to prepare it! I also like to add a little crushed red pepper with the garlic and oil toss. Yesterday I had no lemon so I tried a different "acidic flavor" to brighten it up. I made a little balsamic vinegar reduction (reduce 1 c. good balsamic with 1/4 c. sugar and a pinch salt till it gets down to a syrupy 1/3 cup or so). YUMMMMMMM!!!! It was such a treat. WARNING: DON'T BURN. I think the woman who said this was really bad may have burned hers a little. Burnt broccoli is very unpleasant smelling. The little fluffy green parts of the florets will tend to cook faster so be vigilant and err on the side of under-cooking.
From the reviews it seems that people who really enjoy the taste of broccoli don't like this recipe but people for whom broccoli is just a so-so veggie love it. Broccoli is not our favorite vegetable and I'm always looking for ways to make it more interesting so I decided to give this recipe a try. We loved it! More importantly my two-year-old couldn't stop eating it and asked for THIRDS! I roasted the broccoli for about 18 minutes stirring after 15 once the sides touching the pan had browned. Like others I significantly cut the amount of salt and I also doubled the amount of olive oil. We found the lemon to be a personal preference - I didn't think it needed any; my husband wanted a lot - so next time I will serve it with lemon wedges on the side so people can doctor it to taste rather than pouring lemon juice over it in the bowl. Thanks for a great new way to cook broccoli!
A refreshing change from steamed broccoli! I know I will make this over and over again. I would have rated this 5 stars in a second but in reading some of the comments I do wonder if "2 heads broccoli" shouldn't be quantified to some specific measurement as not all broccoli heads are made equal. I found that 2 teaspoons olive oil wasn't nearly enough to moisten the 2 heads/bunches of broccoli I used. I increased the olive oil to appx 2 tbsp and tossed the ingredients together in a plastic bag to ensure the broccoli was evenly and very lightly coated. I think using enough olive oil to lightly coat all the broccoli is important for flavor and so the baking doesn't dry it out. I must admit I did add a couple more cloves of garlic too..... For an added tastebud treat in addition to the lemon I sprinkled with some grated parmesan cheese before serving. I was tempted to eat a whole plateful!
My FAVORITE way to eat broccoli now! I agree with the review that said it is "addicting" and I can think of lots worse things to be addicted to! YUM! Make sure the broccoli is DRY when tossing it with a small amount of olive oil. Use fresh garlic a small amount of freshly ground sea salt and fresh lemon juice...you can't go wrong! Did I mention...YUM!:)
I actrually used frozed mixed veggies with broccoli etc. This was absolutely delicious.
Rating: 1 stars
A subjective matter perhaps but while hubby and I both love broccoli and eat it often this was just unpleasant. Bitter and an unappealing color due to roasting this basically just made our house smell strongly of broccoli. Very disappointing--maybe we just bought a bad bunch of broccoli.