Wednesday, August 26, 2015


Please don't be scared off by the steps for roasted vegetables with broccoli puree. It was super easy to make and oh so delicious. I only added garlic to the broccoli puree to make it a bit more flavorful. And I love garlic., This makes a great side dish or even a main dish. My meat loving hubby even really liked it.



Broccoli Puree

3 cups raw broccoli, cut into small florets and stems
¼ cup olive oil
½ 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
½ teaspoon kosher salt
¼ teaspoon ground black pepper


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 ½ of the broccoli to processor, process till smooth. While running add ¼ 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.

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