Let's take a look at cruciferous veggies’ counterpart: the ever-nutritious group of brassica vegetables. Here are the different types, as well as their health benefits. 🥦
While brassica and cruciferous vegetables aren't all that different, Ruth says"Brassica veggies can be categorized as cruciferous vegetables," as opposed to the other way around. Think of cruciferous vegetables as the umbrella category, whereas brassica vegetables are a subtype.If you're not looking to chomp down on a raw head of broccoli, we hear you.
Instead of tearing off huge chunks or leaves of these dense vegetables, Nielsen advises shredding them in a salad or slaw, sautéing them with garlic and olive oil, or simmering them in a rich coconut curry."When in doubt, roast it!" Nielsen says."Roasting brings out the subtle sweetness of many brassica vegetables, from broccoli to cabbage."
Steal her idea: First, cut your brassica vegetables of choice into wedges or florets, and toss them with, salt and pepper, and any spices you have on hand. Not sure where to start? Nielsen says,"Coriander is lovely with broccoli and cabbage, or try a bit of cumin or thyme with cauliflower." Then, roast at 425 degrees Fahrenheit until caramelized, and prepare to be hooked on the easiest side dish or appetizer your taste buds have yet to encounter.
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