Reviewed: Oct. 14, 2009

Ok, but too much lemon. I recommend leaving out the zest and cutting lemon juice in half. I used a bag of frozen broccoli florets.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Oct. 13, 2009

Lemon flavour way too strong! Perhaps try it with half the lemon zest?

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Tasty

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Reviewed: Aug. 4, 2009

While incredibly easy i found there was waaay too much lemon, and just made the whole thing taste yuck, I have leaving a bad review and because soo many others liked it I will try again with less Lemon.

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STOLEN__ITEMS

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Reviewed: Aug. 1, 2009

Quite good. The almonds (toasted) stole the show. It was a great pairing with baked chicken-in-sour-cream recipe from this site.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 5, 2009

Great and simple. I'd tone down the lemon juice, though.

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brytness

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Reviewed: May 31, 2009

Lightly seasoned with lemon, the absence of garlic was a refreshing change, and I resisted the urge to add it. I measured nothing, just added butter, lemon juice and toasted sliced almonds to accomodate my taste - and skipped the lemon zest altogether. I think it would have been lemon overkill otherwise. To preserve their crunch I added the toasted almonds just before serving, which also proved to be a pretty garnish.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 5, 2009

I brought this to an office potluck and although it was a little too lemony for my personal taste, others really liked it. I used salad topper almonds that were already roasted and I think it added a nice flavor. I think the next time I make it I will add the lemon seperately and make it more to my liking.

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TeamUmar

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Reviewed: Mar. 14, 2009

We didn't think that it was a good combination of ingredients. Plus, we made the mistake of using frozen broccoli.

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Daisy

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Reviewed: Feb. 24, 2009

Toasting the almonds in the butter brought out a more pronounced almond flavor. I used far less lemon zest than the recipe called for and I was very happy with the butter to lemon ratio. This is a very nice way to add a little zip to a healthy green veggie!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 17, 2009

Quite good. Will try again with fresh lemon and zest (used bottled lemon juice only).

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Tiina

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Reviewed: Feb. 13, 2009

This is to DANCERDEDE---never almond extract----adjust the lemon, etc...toast almonds...do not ruin a decent idea..

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rosegirl

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Reviewed: Jan. 14, 2009

Easy to make and VERY lemony. You definitely need to be a lemon lover for this recipe.

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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jan. 8, 2009

Good basic way to jazz up broccoli.

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shecancook

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

super easy and delish

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lovecheese

Cooking Level: Intermediate

Home Town: Olympia Fields, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: Nov. 13, 2008

This is a nice alternative to regular steamed broc (which we eat a lot). Not totally amazing, but a nice way to change it up once in a while.

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Lainie

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

I made this to change up our normal veggies. My husband thought it was okay. I used sliced roasted almonds and frozen broccoli. I will probably make this again, but really wasn't a favorite.

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