Broccoli With Toasted Garlic and Hazelnuts

Con Poulos

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Serves 8| Hands-On Time: 10m | Total Time: 15m

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

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.
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.
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 Kate Merker, December 2008

See Nutritional Information for this recipe »

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.

Canvas shopping bag filled with vegetables on table

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Quick Tip

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.