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
How to Make It
Step 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.
Step 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.
Step 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