Very delicious and crisp taste. A good alternative to regular steaming of broccoli. I omitted the pine nuts and also could have omitted the butter for a healthier version. The olive oil did an excellent job on its own. I would suggest roasting the garlic before adding to the broccoli. Finally, I cooked it on aluminum foil to prevent sticking and preserve the flavor.
Roasted Broccoli with Garlic
CourtneyS Posted: 01/20/10
KellyKrenkel Posted: 01/26/12
Delicious, but I would cut out at least 1tbs of the butter.
charoulli Posted: 08/23/12
Oh my goodness! This wasn't broccoli! This was deliciousness!! My fiance had 3 platefulls! And he doesn't really care for broccoli! The butter-garlic mixture was amazing! I did add the pine nuts even though I don't think they did anything for the dish. Next time I am leaving them out just because they didn't taste like anything with the broccoli. There's no need to roast the garlic, it cooks with the heat of the butter: just make sure you use a small pan to melt the butter that has a matching lid. Makes a big difference. I am making this again, soon! LOVED IT! -Served with Lemony Potato Salad and Sauteed Chicken.
JackieWC Posted: 09/05/13
Do I need to have my oven checked? 20 minutes at 425 left me with blackened broccoli. My husband and I still thought the taste was ok, but my kids (who normally eat broccoli) wouldn't touch it looking like that.
mandofan Posted: 09/15/13
Soooooooooo good. The biggest danger here is completely avoiding the serving size and just eating 8 servings by yourself. Seriously, this is like broccoli crack. Worth noting, I halved the recipe and ended up halving the baking time as well.