We all know that we’re supposed to eat our broccoli…we’re just not always excited about it! So here’s our brief rundown on why broccoli and its “cousin” foods should be a part of your healthy eating in 2018, plus a super-easy recipe from our own fabulous PA-C Kristen Murphy to keep even the pickiest eaters in your house asking for more!
Cruciferous vegetables are the very definition of “superfoods” and are terrific sources of Vitamin A & C, soluble fiber, and folic acid. You probably know they include broccoli, cabbage and cauliflower, but don’t forget kale, Brussels Sprouts, bok choy, and all the greens we Southerners love, including collard and mustard.
Cruciferous vegetables are loaded with helpful phytochemicals known as glucosinolates. These unique compounds are what give this veggie family its distinctive, slightly bitter taste profile, but the benefits are phenomenal. Glucosinolates are showing up in research as powerful cancer preventives, particularly in reducing the risks of breast, colon, and lung cancers as part of an overall healthy diet. And don’t underestimate the benefits of the crucifer family for your face – strong antioxidant and anti-inflammatory properties help these foods keep your skin healthy and glowing.
So make 2018 the year of the sprout! And try roasting any and all of these vegetables to cut the bitterness and bring out a rich, sweet flavor. Kristen’s Roasted Broccoli recipe is below and is sure to become a simple, nutritious and delicious weeknight favorite!
KRISTEN’S ROASTED BROCCOLI
1 lb. fresh broccoli florets
Drizzle of your favorite oil, such as olive, coconut or avocado
Salt and Pepper to taste
(For an extra pop of flavor Kristen often uses chef Paul Prudhomme’s Magic Seasoning)
Preheat oven to 400 degrees. Place broccoli in a shallow roasting pan (cover with parchment paper to make for easier cleanup). Drizzle with oil and season to taste with salt and pepper and/or Prudhomme’s Seasoning. Roast for 15 to 20 minutes until crispy, and enjoy!