Cancer Institute A national cancer institute
designated cancer center

Broccoli with Hazelnuts

Serves:  Serves 6
Per Serving:   59 calories, 7g carbs, 2g protein, 3g fat, 3g fiber, 99mg sodium


2-3 Tbsp coarsely chopped hazelnuts Boiling water
2 scallions, thinly sliced 2 tsp sesame oil
2 tsp lite soy sauce 2 garlic cloves, finely minced
1 lb broccoli, stems peeled and sliced thin,
and florets separated


1. In a small skillet, toast the hazelnuts over medium-high heat for 3-4 minutes, until the nuts are lightly browned.  Set aside.

2. In a large pot of boiling water, add the broccoli and blanch for 4 minutes.  Rinse it with cold water and drain.

3. In a large bowl, combine the oil, scallions, garlic and soy sauce.  Add the broccoli and toss well.  Top with hazelnuts. Serve hot or at room temperature.

Recipe from: American Institute for Cancer Research

Stanford Medicine Resources:

Footer Links: