Broccoli With Toasted Garlic and Hazelnuts

Broccoli With Toasted Garlic and Hazelnuts
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By December, 2008

Nutritional Information

  • Per Serving
  • Calories 229Calories From Fat 75%
  • Fat 19g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Carbohydrate 13g
  • Sodium 171mg
  • Protein 6g
  • Fiber 5g
  • Sugar 3g
What does this mean? See Nutrition 101 .

Quick Tip

Broccoli
Make-ahead: Toast and chop the hazelnuts and store at room temperature in a resealable container or bag for up to 4 days. Cut the broccoli into florets, wrap in a damp paper towel, and refrigerate in a resealable plastic bag for up to 1 day.

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