Broccoli With Toasted Garlic and Hazelnuts

Broccoli With Toasted Garlic and Hazelnuts
Con Poulos 
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preparation
10
minutes
cooking
15
minutes
Serves 8

Ingredients

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

Directions

  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.

 

Kate Merker
November 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 75 %
  • Fat 19 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Carbohydrate 13 g
  • Sodium 171 mg
  • Protein 6 g
  • Fiber 5 g
  • Sugar 3 g
What does this mean? See Nutrition 101.

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