Rating: 3 stars
73 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 28
  • 2 star values: 20
  • 1 star values: 5
  • 73 Ratings
Kate Merker

Gallery

Credit: Con Poulos

Recipe Summary test

hands-on:
10 mins
total:
15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ 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 ½ teaspoon each salt and pepper. Drizzle over the broccoli.

Nutrition Facts

229 calories; fat 19g; saturated fat 2g; carbohydrates 13g; calories from fat 75%; sodium 171mg; protein 6g; fiber 5g; sugars 3g.
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