Cruciferous Recipe Roundup

IMG_5066Post by Paula Jahn, Co-owner and Registered Dietitian & Cooking Instructor at Nourish Northwest

In the four years I’ve contributed to this blog, I’ve offered many vegetable recipes. In the winter, I often default to cruciferous vegetables at home. Yes, they boast anti-inflammatory and anti-cancer benefits, but I eat them because they are my favorite. I’m not just being a pious dietitian when I say that I prefer roasted cauliflower over potato chips.

When I teach the Vegetable Prep 101 cooking class, I have to make a conscious effort to include vegetables from other families.

Linked below are some of my favorite recipes from my favorite family, plus a new one for broccoli.


Kale & Roasted Delicata Salad

Perfectly balanced meal.
Perfectly balanced meal.

Roasted Cauliflower with Tahini Sauce



Kale & Citrus Salad


Brussels Sprouts with Pomelo

Marinating pomelo segments.
Marinating pomelo segments.

Dijon Braised Brussels Sprouts




Roasted Broccoli Slabs with Lemon Yogurt Sauce

Look, the Healthy Plate Model!

Roasted Broccoli Slabs

3-4 broccoli crowns, cut into 1/2″ slabs from crown to stem

2 Tbs olive oil

Salt, to taste

Yogurt Sauce

1/4 cup full fat plain yogurt

2 Tbs mayonnaise or vegan mayo

1 Tbs lemon juice

1 clove garlic, grated or minced

Zest of half a lemon


  1. Preheat oven to 425 F.
  2. Rub olive oil and salt all over broccoli slabs, to coat.
  3. Place on sheet pan and roast 15-20 minutes, flipping after about 10 minutes.
  4. Meanwhile, prepare yogurt sauce.
  5. Drizzle sauce over broccoli and serve warm.

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