Cruciferous Recipe Roundup
Post 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.
Enjoy!
Roasted Cauliflower with Tahini Sauce
Dijon Braised Brussels Sprouts
Recipe
Roasted Broccoli Slabs with Lemon Yogurt Sauce
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
Directions
- Preheat oven to 425 F.
- Rub olive oil and salt all over broccoli slabs, to coat.
- Place on sheet pan and roast 15-20 minutes, flipping after about 10 minutes.
- Meanwhile, prepare yogurt sauce.
- Drizzle sauce over broccoli and serve warm.