Reviewed: Aug. 12, 2008

Awesome side dish. I changed the butter for olive oil margarine, and the almonds for pine nuts because this is what I had. Tasted fine.

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Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

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Reviewed: Jul. 31, 2008

5/9/08

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Cheryl

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Reviewed: Jul. 15, 2008

A little too lemony for me but my friend claimed to like it. With a little less lemon it might be better

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jessflyc

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Reviewed: Jul. 3, 2008

I feel that this was really a fun and quirky dish to make. It pairs perfectly with 2 all beef franks. I felt that a touch of "Tracy Steak Sauce"--the perfect compliment to any meal--really does the trick. Thank you for the recommendation Fred Franzia!!

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Brittany

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Reviewed: Jul. 2, 2008

I also added some garlic powder, but I think this would've be delicious either way. A little sauce goes a long way... I prefer to still taste the vegetable, and this sauce adds a nice subtle lemon and a nice texture contrast with (toasted) almonds.

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jmoon

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: May 31, 2008

I enjoyed this alot. To make it a little more spicy, i would add in some red pepper flakes. I like the crunch of the almonds.

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Cookerof2

Cooking Level: Beginning

Home Town: Winfield, Pennsylvania, USA

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Reviewed: May 10, 2008

Great flavor and oh so easy to make! I lightly toasted the almonds as others had suggested. Will be making this over and over. Goes well with grilled fish.

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MICHELLEM66

Cooking Level: Expert

Home Town: Evansville, Indiana, USA

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Reviewed: Apr. 30, 2008

I really liked this dish, and while others have said it was too lemony, I didn't think so at all. Followed the recipe to a tee, other than adding 1/2 tsp. of garlic salt and 1/4 tsp. of lemon pepper. This sauce goes good with green beans too, but I think I like it better with the broccoli. 5 stars and highly recommended!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 18, 2008

Simple and just the right amount of taste. (Not bland but not too flavorful) I followed other user's suggestions and did not include the zest and lessened the amount of lemon juice. It had just the right amount of lemon flavor, not too overpowering.

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melodee

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2008

I thought this tasted great! I toasted the almonds, squeezed in 1/2 of a fresh lemon and didn't use any lemon zest. I also added some fresh minced garlic. It was really good, I will definitely make this again.

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bridgett

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Reviewed: Jan. 9, 2008

Delicious, really perked up the broccoli. I didn't bother with the lemon zest and I didn't have almonds, but it was still really good. Even my picky 7 yr old cleaned his plate.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 8, 2008

I've fixed your recipe plenty of times and people just love it. Thank you very much.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Nov. 30, 2007

Good, fast and easy recipe for broccoli. I accidentaly doubled the butter, so had to double the lemon too. Wasted a lot of the sauce this way, but I put some of it on pasta. Went great with salmon.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

I skipped the lemon zest as suggested by other reviewers. The light lemon flavor was very nice.

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PeanutBaker

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 6, 2007

My husband & I liked it, but my little girl was so-so on it. (& she does like broccoli) I guess she's just used to cheese. Very healthy!

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Nov. 4, 2007

I followed the recipe as is - and found the broccoli to be a little too tart for my taste. The lemon juice really overpowered the dish...it could do with a lot less. Perhaps just the zest. I also think the almonds would have been better toasted rather than blanched. A little on the tasteless/soggy side. I would not want to make this recipe again as written.

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Aug. 25, 2007

LOVE this side dish. What I did differently was cook the almonds with the butter to make them softer. I found it a little bit too lemon-y but I served it at a dinner party and several guests said they would prefer more lemon, I guess its all personal taste. Thanks for the recipe

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smchugh

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Reviewed: Jul. 14, 2007

Good recipie...especially if you use real butter.

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RYSKAMP

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Jun. 20, 2007

I really enjoyed this but my boyfriend thought there was too much lemon. I will cut down on half for the butter and lemon next time and I will also toast the almonds.

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