Hazelnut Crisp Broccoli Recipe

Vegetable side dishes don’t need to be boring; this hazelnut crisp broccoli recipe contains tender broccoli in an herb butter sauce, fresh lemon and a delicious hazelnut crisp topping. The perfect accompaniment to a rich pasta dish, add to a salad or serve alongside your favourite meat alternative.  

Nutritional Information  

This recipe contains 108 calories, 3.7g of protein and 3.1g of fibre. In terms of vitamins and minerals, despite being a smaller serving, it’s vitamin dense. Each quarter of a recipe serving contains 94% of the recommended daily amount of vitamin C and 91% of the RDA of vitamin K. it also contains 15% of your daily B6 and folate and 18% of your daily vitamin E, along with 10% of your daily B1, B2 and B5.  

How to Store and Does it Keep? 

Unfortunately, not. Once the hazelnut topping has been added this dish does not heat well. You could reheat in the microwave for two minutes, but your reheated version won’t have the same texture as the original dish. If you store it in the fridge, you can eat your leftovers cold for up to three days later.  

Hazelnut Crisp Broccoli Recipe  

Herb butter lemony broccoli with a hazelnut crisp topping.  

This recipe is gluten free, dairy free, soy free* and vegan. It does contain nuts.  

*Double check your vegan butter is soy free if this is an allergen of concern.  

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Hazelnut Crisp Broccoli Recipe

Herb butter lemony broccoli with a hazelnut crisp topping.

Course Side Dish

Cuisine French

Keyword Broccoli Recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 108 kcal

Ingredients

• 300 g tenderstem broccoli any larger stems halved lengthways
• 1 tbsp vegan butter
• 2 garlic cloves sliced
• 1 tsp dried oregano
• ½ lemon juiced and zested
• 40 g chopped hazelnuts

Instructions

1. Put the broccoli in a saucepan, cover with water and add a pinch of salt. Bring to a simmer over a medium heat, then cover and cook for 6-8 mins until the stems are tender when pierced with a knife.
2. Meanwhile, heat the vegan butter in a frying pan over a medium heat and fry the garlic for 1 min. Add the herbs and cook, stirring, for 2-3 mins until the garlic is golden brown and crunchy. Toss in the broccoli with 2 tbsp oil and a little seasoning. Increase the heat. Once very hot and almost smoking, cook the broccoli (in batches if necessary) for 2 mins each side to lightly char.
3. Drizzle the lemon juice over the broccoli and sprinkle the hazelnuts over the broccoli to serve.

Serve and enjoy!

Until next time, 

Sophie 

Jump Back – 5 Ingredients, 5 Recipe January 2023. 

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