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.
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.
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.
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Roasted Vegetables with Broccoli Puree
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
Roasted Vegetables:
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Preheat oven 400°
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Line baking sheets with foil.
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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.
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In another bowl combine brussels sprouts and 2 tablespoons of olive oil. Toss to coat and pour onto opposite side of baking sheet
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Sprinkle vegetables with salt and pepper and give the pan a shake to wiggle your vegetables and settle the salt and pepper.
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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.
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Remove and toss in bowl with mushrooms and asparagus.
Broccoli Puree:
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Meanwhile in a stock pot bring 1” of water to boil. Add broccoli spears and cook for 1 minute.
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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}.
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Toss remaining broccoli spears with brussels sprout mix and set aside.
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When ready to serve spoon broccoli puree into bowl and top with a large serving of roasted vegetable mix.
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Serve and enjoy.
Recipe Notes
Omit parmesan cheese to keep this recipe dairy free and paleo friendly.
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I really love this recipe. I will be using it soon!
You will love it Melissa!
Gorgeous! I love your styling in this photo. You’ve made mere veggies look AMAZING!
Thank you!!
This vibrant puree looks so delicious and stunning! Loving it!
Thank you!
Dear Amy, I for one am a big fan of brussels sprouts. This dish is bright, flavorful and sounds delicious. xo, Catherine
Thank you Catherine.
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.
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.
I made this and the puree didn’t come out nearly as creamy looking as yours-was more like a paste…added bunches of garlic to it also.
Roasted the veggies with shallot as well.
Still delicious anyhow!