This is no ordinary broccoli dish – the florets are roasted until tender, then finished with a flourish of hazelnut and zesty French dressing. This recipe is by Alison Adams at Australian Good Taste.


  • 500g broccoli, cut into large florets
  • 60ml (1/4 cup) olive oil
  • 2 tbs fresh lemon juice
  • 2 tsp Dijon mustard
  • 145g (1 cup) Sunbeam dry roasted hazelnuts


  1. Preheat oven to 180°C. Combine the broccoli and 2 tablespoons of oil in a bowl. Transfer to a baking tray. Roast in oven for 20 minutes or until tender.
  2. Meanwhile, whisk together the lemon juice, mustard and remaining oil in a small jug.
  3. Transfer the broccoli to a large heatproof bowl. Sprinkle over the hazelnuts and pour over the dressing. Toss until well combined. Serve immediately.

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