Heat oven to 375 degrees. Spread hazelnuts on 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 . Bring to simmer. Place broccoli in the steamer basket, cover, and steam until tender, 4 to 5 minutes. Transfer to 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.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 8|
|Calories from Fat: 167 (74%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 56.2mg||2 %|
|Potassium 599.2mg||16 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 8.6g|
|Protein 6g||9 %|
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Calories per serving: 227
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