Roasted Vegetables with Broccoli Puree
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.
Servings: 6
Equipment
- Dutch Oven
- Food Processor
- Cutting Board
- Knife
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:
- Preheat oven 400°
- Line baking sheets with foil.
- 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.
- In another bowl combine brussels sprouts and 2 tablespoons of olive oil. Toss to coat and pour onto opposite side of baking sheet
- Sprinkle vegetables with salt and pepper and give the pan a shake to wiggle your vegetables and settle the salt and pepper.
- 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.
- Remove and toss in bowl with mushrooms and asparagus.
Broccoli Puree:
- Meanwhile in a stock pot bring 1” of water to boil. Add broccoli spears and cook for 1 minute.
- 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}.
- Toss remaining broccoli spears with brussels sprout mix and set aside.
- When ready to serve spoon broccoli puree into bowl and top with a large serving of roasted vegetable mix.
- Serve and enjoy.
Notes
Omit parmesan cheese to keep this recipe dairy free and paleo friendly.