Roasted Broccoli With Toasted Hazelnuts | Oregonian Recipes
Unlike cauliflower, which is more dense, broccoli needs a shorter roasting time to achieve the right balance between cooked florets with crunchy stems and th...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Cooking tools:
- Oven
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Baking sheet
- Spatula
- Microplane
- Citrus press
- Serving bowl
Ingredients
- 1 1-pound bunch of broccoli
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- Large pinch of Italian seasoning
- Salt
- freshly ground black pepper
- 2 teaspoons lemon zest (from 1 large lemon)
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1/4 cup toasted hazelnuts, coarsely chopped
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