{"id":49,"date":"2008-08-03T14:30:49","date_gmt":"2008-08-03T04:30:49","guid":{"rendered":"http:\/\/www.jessgramp.com.au\/wordpress\/?p=49"},"modified":"2023-02-09T00:35:00","modified_gmt":"2023-02-09T00:35:00","slug":"roasted-broccoli-with-lemon-vinaigrette","status":"publish","type":"post","link":"https:\/\/jessgramp.com\/recipes\/roasted-broccoli-with-lemon-vinaigrette\/","title":{"rendered":"Roasted broccoli with lemon vinaigrette"},"content":{"rendered":"<p>This is no ordinary broccoli dish &#8211; the florets are roasted until tender, then finished with a flourish of hazelnut and zesty French dressing. This recipe is by Alison Adams at <a title=\"opens in new window\" href=\"http:\/\/www.taste.com.au\/recipes\/16977\/roasted+broccoli+with+lemon+vinaigrette\">Australian Good Taste<\/a>.<\/p>\n<p><!--more--><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>500g broccoli, cut into large florets<\/li>\n<li>60ml (1\/4 cup) olive oil<\/li>\n<li>2 tbs fresh lemon juice<\/li>\n<li>2 tsp Dijon mustard<\/li>\n<li>145g (1 cup) Sunbeam dry roasted hazelnuts<\/li>\n<\/ul>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Preheat oven to 180\u00b0C. 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.<\/li>\n<li>Meanwhile, whisk together the lemon juice, mustard and remaining oil in a small jug.<\/li>\n<li>Transfer the broccoli to a large heatproof bowl. Sprinkle over the hazelnuts and pour over the dressing. Toss until well combined. Serve immediately.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This is no ordinary broccoli dish &#8211; 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.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[67,86],"class_list":["post-49","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-sides","tag-vegetarian","post-preview"],"_links":{"self":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/49","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/comments?post=49"}],"version-history":[{"count":1,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/49\/revisions"}],"predecessor-version":[{"id":1592,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/49\/revisions\/1592"}],"wp:attachment":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/media?parent=49"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/categories?post=49"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/tags?post=49"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}