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.

Enjoy!

Kale & Roasted Delicata Salad

Perfectly balanced meal.
Perfectly balanced meal.

Roasted Cauliflower with Tahini Sauce

Yummy!
Yummy!

 

Kale & Citrus Salad

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Brussels Sprouts with Pomelo

Marinating pomelo segments.
Marinating pomelo segments.

Dijon Braised Brussels Sprouts

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Recipe

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

Directions

  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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