Thursday, March 19, 2015

Roasted Broccoli with a Twist


Today's post features two things. Veggies and Las Vegas. Now bear with me here, I know that those two things do not normally go together, but did you know that Wynn Las Vegas offers vegan options at all of their dining establishments within the hotel? After perusing their menus, I decided to try my take on of their popular vegan options. I was excited to try something different from my usual go-to recipes. There may not be any meat in this recipe, but I promise you won't miss it. There are so many different flavors and dimensions to be experienced in vegan cuisine. I put my twist on their roasted broccoli entree, adding some spice with a sriracha ailoi and a side of my favorite veggie, the brussel. What better way to celebrate Meatless Monday than by going vegan?


Roasted Broccoli with a Twist

Ingredients:
  • 1 head broccoli, stems removed
  • handful of brussels sprouts, stems and outer leaves removed, then halved
  • 1 can white beans (I used northern beans)
  • 1 garlic clove, chopped
  • 2 tbsp. freshly squeezed lemon juice
  • 1/4 cup olive oil, separated
  • salt and pepper to taste
Sriracha Aioli
  • 1/2 cup white bean puree
  • 2 tbsp. freshly squeezed lemon juice
  • 1 tbsp. sriracha hot sauce
  • 1/2 tsp. honey
  • 1/2 tsp. apple cider vinegar
  • pinch of paprika
  • pinch of garlic powder
  • pinch of salt

Preheat oven to 375 degrees F. Prepare a baking sheet by spraying it with non-stick cooking spray or lining it with tin foil. Toss the broccoli crowns with 1 tbsp. olive oil, salt, and pepper to taste. Bake in the oven until slightly softened and beginning to brown slightly, about 10-12 minutes. 

Meanwhile, in a food processor, place the white beans, garlic clove, 2 tbsp lemon juice, 2 tbsp. olive oil, salt, and pepper to taste and pulse until smooth, scraping down the sides occasionally. Set aside until ready to plate. 

Once the broccoli is almost done cooking, prepare the brussels sprouts. Heat the remaining olive oil over medium heat in a small sauce pan. Once the oil is hot add in the brussels and season generously with salt and pepper. Allow them to become golden on one side before tossing, allowing them to turn golden all over. Remove from the heat.

To plate, spread a generous helping of the white bean puree onto a plate. Top with the brussels sprouts, and then the roasted broccoli. Serve with a side of sriracha aioli. 

To make the sriracha aioli, simply whisk all of the listed ingredients together and keep chilled until ready to use.


I was not compensated for this post or recipe. All ideas were my own. 

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