Simple Broccoli with Roasted Garlic, Toasted Hazelnuts and Lemon

Cut off broccoli florets then cut the florets into bite-sized pieces. Set aside.

Preheat oven to 350 F and place 1/2 cup of raw hazelnuts on a dry baking sheet. Roast hazelnuts in the oven for about 5 minutes until skins turn dark and start to blister. Remove from oven, let nuts cool for a few minutes, then pick up all the nuts in a clean kitchen towel. Wrap the nuts in the towel and rub your hands together for about 10 seconds. All the skins should just rub right off! Roughly chop them and set aside.

Fill a saucepan with a few inches of water, fit a steamer basket inside, and bring water to a simmer. Add broccoli florets into the steamer basket, sprinkle with sea salt, cover the pan and steam for about 5-7 minutes until bright green. It will be fork tender at this point. Remove pan from heat.

In another saucepan, heat up olive oil over medium heat. Then add the garlic cloves and stir occasionally until garlic turns golden brown. Take off heat, add lemon juice, a sprinkle of salt and the chopped toasted hazelnuts. Stir to combine.

Place broccoli in a serving bowl, pour oil and nut mixture over the broccoli and enjoy!