This is a easy recipe I adapted from the Food & Wine Magazine January 1999 issue. It is special for a holiday meal but is also healthy. Instead of using hazelnut oil I used olive oil. It is easier to find and used regularly in many kitchens. I used hazelnuts that were already chopped and toasted them in a toaster oven.

1/4 cup Hazelnuts, chopped
1 large bunch broccoli, cut into 1 1/2 inch florets
2 1/2 tablespoons olive oil
2 garlic cloves, sliced thinly
1/4 teaspoon crushed red pepper
salt

Toast the hazel huts in a pie pan in an oven set at 350F until toasted. Remove and let cool.

Steam the broccoli until just tender, about 5 minutes.

In a large skillet, add the garlic and cook over high heat stirring until the garlic is pale golden, about 2 minutes. Add the broccoli and red pepper and toss. Season with the salt and cook until tender, 1 -2 minutes. Sprinkle nuts on top. Serve hot or room temperature.