This is a lemony broccoli that is such a nice change from heavy winterish vegetables. The garlic adds a great depth of flavor, and hazelnuts provide a nutty burst. These are some yummy veggies.
2 pounds broccoli florets
1 cup large raw hazelnuts
1 head garlic, peeled (12 cloves)
2 tablespoons olive oil
2 lemons, juiced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Use a 4 quart crockpot for best results. Wash and trim broccoli, and add to crockpot. Peel garlic, and add with salt and pepper. Add hazelnuts. Squeeze lemon juice evenly over the top. Toss with wooden spoons.
Cover and cook on high for 2 hours, or on low for about 4. This is finished when broccoli has reached desired tenderness. I like my vegetables al dente.
This was a great side dish to our leftover hickory smoked brisket. The lemon is the predominant flavor, and complements the hazelnuts, broccoli, and garlic wonderfully. The kids picked out just the broccoli pieces.