This was just ok; I guess I like my broccoli dishes to be sauc-y. I did cut the amount of oil back quite a bit as it seemed excessive. The flavors blended well and I believe we ate it all eventually, but we didn't find it to be all that exciting. (But after all this IS a Real Simple recipe...) I held on to the recipe and may make it again if I need a quick, simple side dish.
Broccoli with Toasted Garlic and Hazelnuts
Yield: Makes 8 servings
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Amount per serving
- Calories: 229
- Calories from fat: 75%
- Protein: 6g
- Carbohydrate: 13g
- Sugars: 3g
- Fiber: 5g
- Fat: 19g
- Saturated fat: 2g
- Sodium: 171mg
- Cholesterol: 0mg
- 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
- 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.
Make-Ahead Tip: 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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