Roasted Cruciferous Vegetables

Cruciferous veggies are getting lots of press these days for having anti-cancer effects, (they contain glucosinolates, chemicals that reduce inflammation). They support digestion, containing folate, Vitamin E, C and K. They are high in fiber, low in calories, filling and satisfying to eat.

Some are broccoli, cauliflower, cabbage, brussel sprouts, kale, arugula, radishes and turnips.

Ingredients to serve 4 as a side dish:

• 1 1/2 cup broccoli (cut into small florets, and can use stems)

• 1 1/2 cup cauliflower

• 1 1/2 cup cabbage

• 1/4 cup red onion, chopped

• 3 garlic cloves, slivered

• 1 T chopped parsley

• 1 T lemon rind

• 1 T grated pecorino romano

Dressing

• 2 tsp dijon mustard

• 2 T balsamic vinegar

• 1 1/2 T extra virgin olive oil

• sea salt and pepper[[er to taste

Here’s How:

1. Cut up veggies and either roast them on a cookie sheet at 375-425 for 10-15 minutes or use an air fryer and cook at 350 for about 15 minutes. Cook in batches.

2. Mix in a bowl.

3. Add rest of ingredients, top with dressing and sheeps cheese and enjoy!