Orange and Hazelnut Broccoli

• 3 tablespoons fresh orange juice
• 2 tablespoons butter
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 14 teaspoon orange zest, finely grated
• 5 cups broccoli florets
• water
• 1 pinch salt
• 14 cup hazelnuts, toasted

1. Dry roast the hazelnuts in a clean skillet until golden and fragrant.
2. Set aside then coarsely chop.
3. Place the orange juice, butter, honey, Dijon mustard and orange zest in a saucepan.
4. Heat on medium heat until butter is melted.
5. Boil gently, without stirring for about 2 minutes or until thickened.
6. In another saucepan, boil the broccoli in salted water for approximately 5 minutes, or until crisp-tender.
7. Drain broccoli well, transfer to serving bowl and add the orange juice mixture.
8. Toss to coat.
9. Stir in the hazelnuts.

orange juice, butter, honey, mustard, orange zest, broccoli florets, water, salt, hazelnuts

Taken from www.food.com/recipe/orange-and-hazelnut-broccoli-162340 (may not work)