Brussels sprouts? Broccoli? Kale? Many people shy away from dark green vegetables, called cruciferous vegetables, because they see them as boring, bland, or bitter-tasting. But it doesn’t have to be that way! With a few simple tips, you can transform a cruciferous vegetable into a delicious and healthy part of your meal.
We’ve asked you via text message how you have been incorporating cruciferous vegetables into your diet. Many of you have said you’ve mainly been eating broccoli, which is a great start. Now, it’s time to try something new! We hope you can use some of the following suggestions to add some variety to your 7 weekly servings of cruciferous vegetables.
Brussels sprouts: These taste great when roasted in your oven. To make crispy Brussels sprouts that taste almost like French fries, toss them with olive oil and sea salt, spread them in a sheet pan, and roast for 35 minutes at 400˚ until crispy and browned.
Kale: Though kale can have a tough consistency, it softens up when mixed with vinaigrette in a salad. Just make sure to remove the stiff stem in the center. Toss kale with sweet toppings like fruit to counteract any bitter taste.
Cauliflower: Roast cauliflower with garlic, parmesan cheese, or herbs for a tasty and filling dish. Toss it with olive oil and bake it at 450˚ for 25 minutes or until golden brown.
Arugula: Arugula’s strong flavor will add another dimension to any dish! Add it to a salad along with other mixed greens. Or cook it in a skillet with olive oil until tender, and stir it in to pasta or other dishes.
Today, try to incorporate some new cruciferous vegetables into your dinner. And don’t forget to keep texting us!
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