Broccoli With Toasted Garlic and Hazelnuts

Photo by Con Poulos 
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 229 calories
    • Calories 75 calories from fat
    • Fat 19 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 171 mg
    • Protein 6 g
    • Carbohydrate 13 g
    • Sugar 3 g
    • Fiber 5 g


  1. Check 1/2cup hazelnuts
  2. Check 2bunches broccoli (about 3 pounds), cut into long florets
  3. Check 1/2cup extra-virgin olive oil
  4. Check 6 cloves garlic, sliced
  5. Check 2tablespoons fresh lemon juice
  6. Check kosher salt and pepper


  1. Heat oven to 375° F. Spread the hazelnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop.
  2. Meanwhile, fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until tender, 4 to 5 minutes. Transfer to a platter.
  3. Meanwhile in a small saucepan, cook the oil and garlic over low heat until the garlic is just golden, 4 to 6 minutes. Transfer to a small bowl and stir in the hazelnuts, lemon juice, and 1/2 teaspoon each salt and pepper. Drizzle over the broccoli.