Ingredients:
1 cup water
5 cups fresh broccoli florets
1 tablespoon olive or vegetable oil
1 clove garlic, finely chopped
1⁄4 cup chopped hazelnuts (filberts)
1⁄2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1⁄4 teaspoon salt

Method:
1 In 2-quart saucepan, heat water to boiling. Add broccoli; cover and cook about 1 minute or just until crisp. Drain; immediately place broccoli in ice water.

2 In 12-inch skillet, heat oil over medium heat. Add garlic and hazelnuts; cook 1 to 2 minutes, stirring frequently, until nuts are lightly toasted.

3 Drain broccoli. Stir broccoli, roasted peppers and salt into nut mixture. Cook about 3 minutes, stirring occasionally, until broccoli is crisp-tender.

broccoli with roasted red peppers and hazelnuts recipe