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Broccoli with Toasted Garlic and Hazelnuts

Broccoli with Toasted Garlic and Hazelnuts

Real Simple DECEMBER 2008

  • Yield: Makes 8 servings


  • 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.

Nutritional Information

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

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Broccoli with Toasted Garlic and Hazelnuts Recipe