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Roasted Vegetables with Broccoli Puree

14 Julby Amy10

Prep Time: 5m
|
Total Time: 30m
|
Gluten free
|
Dairy free
|
Paleo
|
Whole30
|
Vegetarian
|
Vegan
|
Nut free

Roasted Vegetables with Broccoli Puree is a medley of roasted brussels sprouts, mushroom, and asparagus that is blended with a creamy broccoli puree.  Gluten Free, Paleo Friendly, Vegetarian, healthy, delicious and easy.
Roasted Vegetables with Broccoli Puree is a medly of roasted brussels sprouts, mushroom and asparagus that is blended with a creamy broccoli puree. Gluten Free, healthy, delicious and easy | ahealthylifeforme.com

This recipe has made it official.  I have fallen in love with brussels sprouts!  GASP- shocking I know after all my complaining about my dislike for the dastardly, bitter little clusters of cabbages for lo’ these many years.

And now, here I am. Posting a recipe that I can not get enough of, I crave this dish, making it over and over.  Who knew brussels sprouts could be so darn good?  Certainly not me!  But alas, in this dish Brussels are da’ bomb!

Excuse me? Did I just admit to craving Brussels sprouts? You betchya’ I freely admit to it.

Roasted Vegetables with Broccoli Puree is a medly of roasted brussels sprouts, mushroom and asparagus that is blended with a creamy broccoli puree. Gluten Free, healthy, delicious and easy | ahealthylifeforme.com

My love affair with this dish happened at a local restaurant, and it was made with pasta.  I gobbled it up, smacked my lips declaring the recipe the shizzle, and the next day couldn’t wait to run to the grocery store grabbing all those green veggies to start slicing, tossing and roasting away.

Might I just brag a bit here, and say ‘YES’ my version is even better than the restaurants.

For us busy folks, which is all of us, the joy of this dish is it is simple to prepare. And goes well with everything.  No, I swear it does, I have eaten it alongside salmon, pork chops, steaks, and even scrambled eggs.

Are you a Brussels lover or hater?  No matter, make this dish cause you will be in lover club soon enough!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme. 

Roasted Vegetables with Broccoli Puree is a medly of roasted brussels sprouts, mushroom and asparagus that is blended with a creamy broccoli puree. Gluten Free, healthy, delicious and easy | ahealthylifeforme.com

 

Roasted Vegetables with Broccoli Puree is a medly of roasted brussels sprouts, mushroom and asparagus that is blended with a creamy broccoli puree. Gluten Free, healthy, delicious and easy | ahealthylifeforme.com

Roasted Vegetables with Broccoli Puree is a medly of roasted brussels sprouts, mushroom and asparagus that is blended with a creamy broccoli puree. Gluten Free, healthy, delicious and easy | ahealthylifeforme.com Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks for reading and subscribe to A Healthy Life For Me  to have each post delivered straight to your e-mail box.

Roasted Vegetables with Broccoli Puree
Author: Amy Stafford
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6
Ingredients
  • Broccoli Puree
  • 3 cups raw broccoli, cut into small florets and stems
  • ¼ cup olive oil
  • 1/2 teaspoon lemon zest
  • pinch of kosher salt
  • 2 tablespoons grated parmesan cheese {optional – omit if you want dairy free or paleo recipe}
  • Roasted Vegetables
  • 16 ounces fresh brussels sprouts, trimmed and halved
  • 10 asparagus spears, cut into 1” pieces
  • 4 ounces mushroom blend {crimini, shiitake & oyster} sliced thin
  • 4 tablespoons of olive oil. divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Instructions
[br][b]Roasted Vegetables:[/b]
  1. Preheat oven 400°
  2. Line baking sheets with foil.
  3. In a large bowl combine mushrooms and asparagus plus 2 tablespoon of olive oil. Toss to coat and pour out onto one end of baking sheet.
  4. In another bowl combine brussels sprouts and 2 tablespoons of olive oil. Toss to coat and pour onto opposite side of baking sheet
  5. Sprinkle vegetables with salt and pepper and give the pan a shake to wiggle your vegetables and settle the salt and pepper.
  6. Roast mushrooms and asparagus for 20 minutes, remove pan and scoop into a large bowl. Return brussels sprouts for an additional 10 minutes until browning, a total of 30 minutes.
  7. Remove and toss in bowl with mushrooms and asparagus.
[br][b]Broccoli Puree:[/b]
  1. Meanwhile in a stock pot bring 1” of water to boil. Add broccoli spears and cook for 1 minute.
  2. Remove from heat and add 1/2 of the broccoli to processor, process till smooth. While running add 1/4 cup of olive oil, lemon zest, salt and parmesan cheese {optional}.
  3. Toss remaining broccoli spears with brussels sprout mix and set aside.
  4. When ready to serve spoon broccoli puree into bowl and top with a large serving of roasted vegetable mix.
  5. Serve and enjoy.
Notes
Omit parmesan cheese to keep this recipe dairy free and paleo friendly.
3.3.3077

ROASTED VEGETABLES WITH BROCCOLI PUREE RECIPE | AHEALTHYLIFEFORME.COM

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MAPLE SESAME BRUSSELS SPROUTS

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Brussels Sprouts Cranberry Salad with Greek Yogurt Vinagrette Recipe Gluten Free Grain Free

Roasted Vegetables with Broccoli Puree is a medly of roasted brussels sprouts, mushroom and asparagus that is blended with a creamy broccoli puree. Gluten Free, healthy, delicious and easy | ahealthylifeforme.com

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Under: Dairy Free, Gluten Free, Paleo, Side Dishes, Superfoods, Vegetarian 10 Comments

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Comments

  1. Melissa Falk says

    July 14, 2015 at 8:16 am

    I really love this recipe. I will be using it soon!

    Reply
    • Amy says

      July 14, 2015 at 1:58 pm

      You will love it Melissa!

      Reply
  2. Yankee Kitchen Ninja (Julianne) says

    July 14, 2015 at 8:36 am

    Gorgeous! I love your styling in this photo. You’ve made mere veggies look AMAZING!

    Reply
    • Amy says

      July 14, 2015 at 1:58 pm

      Thank you!!

      Reply
  3. Anu-My Ginger Garlic Kitchen says

    July 15, 2015 at 10:37 am

    This vibrant puree looks so delicious and stunning! Loving it!

    Reply
    • Amy says

      July 15, 2015 at 9:04 pm

      Thank you!

      Reply
  4. Catherine says

    July 17, 2015 at 7:31 am

    Dear Amy, I for one am a big fan of brussels sprouts. This dish is bright, flavorful and sounds delicious. xo, Catherine

    Reply
    • Amy says

      July 17, 2015 at 2:24 pm

      Thank you Catherine.

      Reply
  5. Jon says

    July 19, 2015 at 9:18 am

    Made this last night and thought it was really good. A couple notes/questions:

    The recipe doesn’t say where to add the lemon zest but I assume it goes in the purée.

    The instructions first day to combine the brussel sprouts, mushrooms and asparagus but then it has instructions to put the brussel sprouts separately in olive oil and toss. That’s a bit confusing but I assume the brussel sprouts were not supposed to be listed with the asparagus and mushrooms because they are supposed to be put on the baking sheet separately.

    The instructions also aren’t clear if you are supposed to toss the other half of the broccoli with the brussel sprouts and roast them for the last 10 minutes or combine them after the brussel sprouts finish roasting. I think they would be better roasted.

    I would also consider some seasoning on the veggies before roasting. I like salt and pepper but I didn’t use anything and I thought it was great. Also some red onion and garlic would be a good addition I think depending on your taste preferences.

    Reply
    • Amy says

      July 21, 2015 at 10:39 am

      Jon,
      Glad you liked the recipe. The zest goes in the food processor with the broccoli. I have fixed the typo about the brussels sprouts. You only use half of the steamed broccoli in the food processor, since they are steamed you no longer need to cook them, just toss the whole broccoli in with the roasted vegetables when they come out of the oven. Season to your liking. Thanks for the feedback and I hope you continue to enjoy the recipe.

      Reply

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Hi There!

Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>
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