Orange and Hazelnut Broccoli

1. 1

   Dry roast the hazelnuts in a clean skillet until golden and fragrant.

2. 2

   Set aside then coarsely chop.

3. 3

   Place the orange juice, butter, honey, Dijon mustard and orange zest in a saucepan.

4. 4

   Heat on medium heat until butter is melted.

5. 5

   Boil gently, without stirring for about 2 minutes or until thickened.

6. 6

   In another saucepan, boil the broccoli in salted water for approximately 5 minutes, or until crisp-tender.

7. 7

   Drain broccoli well, transfer to serving bowl and add the orange juice mixture.

8. 8

   Toss to coat.

9. 9

   Stir in the hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.