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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.
Course Side Dish
Keyword Asparagus, Broccoli, Brussels Sprouts, Dairy Free, Gluten Free, Mushrooms, Paleo, Plant Friendly, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Amy


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


Roasted Vegetables:

  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.

Broccoli Puree:

  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.

Recipe Notes

Omit parmesan cheese to keep this recipe dairy free and paleo friendly.