Roasted Vegetables with Broccoli Puree
The recipe Roasted Vegetables with Broccoli Puree can be made in around 35 minutes. This side dish has 229 calories, 5g of protein, and 19g of fat per serving. For $1.49 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. 1374 people were glad they tried this recipe. If you have ground pepper, kosher salt, lemon zest, and a few other ingredients on hand, you can make it. It is brought to you by A Healthy Life for Me. It is a good option if you're following a gluten free and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is great. Users who liked this recipe also liked Purée of Roasted Garlic and White Vegetables, Split Pea Purée with Roasted Root Vegetables, and Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables, Spinach Puree, and Morel Foam.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
10 asparagus spears, cut into 1” pieces
3 cups raw broccoli, cut into small florets and stems
16 ounces fresh brussels sprouts, trimmed and halved
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
pinch of kosher salt
1/2 teaspoon lemon zest
4 ounces mushroom blend sliced thin
1/4 cup olive oil
4 tablespoons of olive oil. divided
2 tablespoons grated parmesan cheese
Equipment:
baking sheet
bowl
aluminum foil
oven
frying pan
pot
Cooking instruction summary:
Preheat oven 400Line 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 sheetSprinkle 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.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.
Step by step:
1. Preheat oven 400Line 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
2. 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.
3. Remove and toss in bowl with mushrooms and asparagus.Meanwhile in a stock pot bring 1 of water to boil.
4. Add broccoli spears and cook for 1 minute.
5. 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.
6. Serve and enjoy.
Nutrition Information:
covered percent of daily need
