20 Delicious Cruciferous Vegetables Recipes Healthy

Dive into the vibrant world of cruciferous vegetables with our roundup of 20 Delicious Cruciferous Vegetables Recipes Healthy! Whether you’re craving a quick weeknight dinner or looking to spice up your seasonal favorites, these nutrient-packed dishes promise to delight your taste buds while keeping things light and wholesome. Ready to transform these garden gems into mouthwatering meals? Let’s get cooking!

Roasted Brussels Sprouts with Balsamic Glaze

Crunchy, caramelized, and slightly sweet, these roasted Brussels sprouts with a balsamic glaze are a game-changer for any dinner table.

Ingredients

• 1.5 lbs Brussels sprouts, halved (look for bright green, firm sprouts)
• 3 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 tsp sea salt (I prefer the subtle flavor it adds)
• 1/4 tsp black pepper, freshly ground
• 2 tbsp balsamic vinegar (opt for a high-quality, thick glaze)
• 1 tbsp honey (local honey adds a nice touch)

Instructions

1. Preheat your oven to 400°F. A hot oven is key for that perfect crisp.
2. Toss halved Brussels sprouts with olive oil, salt, and pepper in a large bowl. Ensure each sprout is well-coated.
3. Spread sprouts in a single layer on a baking sheet. Crowding leads to steaming, not roasting.
4. Roast for 20 minutes, then flip sprouts for even browning. This step is crucial for uniform crispiness.
5. While sprouts roast, whisk balsamic vinegar and honey in a small bowl. A smooth glaze makes all the difference.
6. After flipping, drizzle glaze over sprouts and roast for 10 more minutes. The glaze should caramelize, not burn.
7. Remove from oven when sprouts are deeply golden and edges are crispy. Let them sit for 5 minutes; they crisp up as they cool.

Golden and glossy, these sprouts offer a perfect balance of sweet and savory. Serve them atop a creamy polenta or alongside a juicy steak for a memorable meal.

Creamy Cauliflower Soup

Vegan or not, this creamy cauliflower soup will surprise you with its rich texture and depth of flavor. Perfect for a quick dinner or a starter, it’s a bowl of comfort.

Ingredients

• 1 large head cauliflower, chopped (the florets are the star here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow works best for sweetness)
• 2 cloves garlic, minced (fresh is key)
• 4 cups vegetable broth (homemade if you have it)
• 1 cup heavy cream (for that luxurious texture)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant. Tip: Don’t let it brown.
4. Add chopped cauliflower and vegetable broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer until cauliflower is tender, about 15 minutes. Tip: A fork should easily pierce the florets.
6. Use an immersion blender to puree the soup until smooth. Tip: For extra creaminess, blend longer.
7. Stir in heavy cream and heat through for 2 minutes. Season with salt and pepper.

Warm and velvety, this soup pairs wonderfully with crusty bread or a sprinkle of smoked paprika on top for a smoky twist.

Kale and Brussels Sprout Salad

Overlooked no more, this Kale and Brussels Sprout Salad is a crunchy, nutrient-packed dish that’s as easy to make as it is delicious. Perfect for meal prep or a quick side, it’s a game-changer for salad skeptics.

Ingredients

• 1 bunch kale, stems removed and leaves thinly sliced (I like to massage the kale first to soften it)
• 1 lb Brussels sprouts, trimmed and thinly sliced (a mandoline makes this quick work)
• 1/2 cup extra virgin olive oil (my go-to for dressings)
• 1/4 cup fresh lemon juice (about 2 lemons, freshly squeezed tastes best)
• 1/3 cup grated Pecorino cheese (Parmesan works too, but Pecorino adds a nice sharpness)
• 1/2 cup toasted almonds, roughly chopped (toasting brings out their nuttiness)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, if possible)

Instructions

1. In a large bowl, combine the kale and Brussels sprouts.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
3. Pour the dressing over the greens and toss well to coat every leaf. Tip: Let it sit for 5 minutes to soften the greens.
4. Add the Pecorino cheese and toasted almonds to the bowl.
5. Toss everything together until evenly distributed. Tip: Use your hands for better mixing.
6. Serve immediately or refrigerate for up to 2 hours to let the flavors meld. Tip: The salad gets better as it sits.

Fresh and vibrant, this salad offers a satisfying crunch with every bite. The lemon dressing brightens the earthy greens, while the almonds add a delightful texture. Try serving it with grilled chicken for a complete meal.

Steamed Broccoli with Garlic Butter

Very few dishes are as simple yet satisfying as steamed broccoli with garlic butter. It’s a quick, healthy side that pairs well with almost anything.

Ingredients

• 1 lb fresh broccoli florets – I like them crisp-tender, not mushy.
• 2 tbsp unsalted butter – Always my choice for a richer flavor.
• 2 garlic cloves, minced – Freshly minced makes all the difference.
• 1/2 tsp salt – Just enough to enhance the flavors.
• 1/4 tsp black pepper – Freshly ground for a bit of heat.

Instructions

1. Fill a pot with 1 inch of water and bring to a boil over high heat.
2. Place broccoli florets in a steamer basket and lower into the pot. Cover with a lid.
3. Steam for 5 minutes exactly for crisp-tender florets. Tip: Don’t peek to keep the steam in.
4. While broccoli steams, melt butter in a small pan over medium heat.
5. Add minced garlic to the butter and sauté for 1 minute until fragrant. Tip: Watch closely to avoid burning the garlic.
6. Remove broccoli from steamer and transfer to a serving bowl.
7. Pour garlic butter over the broccoli and toss gently to coat.
8. Season with salt and pepper, tossing again to distribute evenly. Tip: Taste and adjust seasoning if needed, but the amounts given are usually perfect.

Lightly crisp broccoli coated in rich garlic butter is a match made in heaven. Serve it alongside grilled chicken or mix into pasta for an easy upgrade.

Cauliflower Rice Stir Fry

Ready to shake up your weeknight dinner routine? This cauliflower rice stir fry is a game-changer. It’s quick, flavorful, and packed with veggies.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cups cauliflower rice (store-bought saves time, but fresh is crisper)
• 1 cup diced carrots (for a sweet crunch)
• 1 cup sliced bell peppers (I love the color mix of red and yellow)
• 2 cloves garlic, minced (freshly minced beats jarred any day)
• 1 tbsp soy sauce (low-sodium to control saltiness)
• 1 tsp sesame oil (a little goes a long way for depth)
• 2 eggs, beaten (room temp blends better)
• 1/2 cup frozen peas (thawed for quick cooking)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (about 350°F).
2. Add carrots and bell peppers. Stir-fry for 3 minutes until slightly soft.
3. Toss in garlic. Cook for 30 seconds until fragrant—don’t let it burn.
4. Push veggies to one side. Pour eggs into the other side. Scramble for 1 minute.
5. Mix everything together. Add cauliflower rice and peas. Stir-fry for 5 minutes.
6. Drizzle soy sauce and sesame oil over. Toss to combine evenly.
7. Cook for another 2 minutes until everything is heated through.

Light and fluffy with a satisfying crunch, this stir fry is a texture dream. Serve it in a bowl with a sprinkle of green onions or a dash of hot sauce for extra zing.

Broccoli Cheddar Soup

Let’s dive into making a creamy Broccoli Cheddar Soup that’s both comforting and straightforward. This version skips the fuss but keeps all the flavor.

Ingredients

• 2 tbsp unsalted butter (I always use unsalted to control the soup’s saltiness)
• 1 small yellow onion, diced (about 1 cup)
• 2 garlic cloves, minced (fresh is best here)
• 3 cups broccoli florets (cut into small pieces for quicker cooking)
• 2 cups chicken broth (homemade gives the best flavor)
• 1 cup heavy cream (for that rich, velvety texture)
• 2 cups shredded sharp cheddar cheese (extra sharp adds a nice bite)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground is my preference)

Instructions

1. Melt butter in a large pot over medium heat. Tip: Don’t let it brown.
2. Add diced onion and cook until translucent, about 5 minutes. Stir occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add broccoli florets and chicken broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 10 minutes until broccoli is tender. Tip: A fork should easily pierce the florets.
5. Use an immersion blender to puree the soup to your desired consistency. Tip: Leave some chunks for texture.
6. Stir in heavy cream, salt, and pepper. Heat through but do not boil.
7. Remove from heat and gradually stir in shredded cheddar until melted and smooth. Tip: Adding cheese off the heat prevents clumping.

You’ll love the creamy texture and the sharp cheddar flavor shining through. Try serving it in a bread bowl for an extra cozy meal.

Roasted Cauliflower Steaks

Kitchens often overlook cauliflower’s potential beyond steaming or mashing. Roasting transforms it into a hearty, caramelized delight.

Ingredients

– 1 large head cauliflower (look for tight, creamy white florets) – 3 tbsp extra virgin olive oil (my go-to for its fruity notes) – 1 tsp smoked paprika (adds a deep, smoky flavor) – 1/2 tsp garlic powder (for a quick garlicky punch) – Salt (I prefer sea salt for its crisp texture)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure even roasting. 2. Trim the cauliflower’s stem, keeping the head intact for steaks. 3. Slice the cauliflower vertically into 1-inch thick steaks. 4. Brush both sides of each steak with olive oil. 5. Sprinkle smoked paprika, garlic powder, and salt evenly over both sides. 6. Place steaks on a baking sheet lined with parchment paper. 7. Roast for 25 minutes, then flip carefully with a spatula. 8. Roast for another 20 minutes until edges are crispy and golden. Tip: Don’t overcrowd the pan to ensure crispiness. Tip: Let steaks rest for 5 minutes before serving to enhance flavors. Tip: Use a sharp knife for clean cuts through the cauliflower. Savor the crispy edges and tender center of these steaks. Pair with a lemony tahini sauce for a bright contrast.

Brussels Sprouts Gratin

Wondering how to make Brussels sprouts the star of your dinner table? This Brussels Sprouts Gratin turns the humble veggie into a creamy, cheesy delight that’s impossible to resist. Perfect for holidays or a cozy night in.

Ingredients

• 1.5 lbs Brussels sprouts, halved (the smaller ones are sweeter)
• 1 cup heavy cream (for that rich, velvety texture)
• 1 cup grated Gruyère cheese (sharp and nutty, my favorite)
• 1/2 cup grated Parmesan cheese (for a salty kick)
• 2 tbsp unsalted butter (always unsalted, to control the dish’s saltiness)
• 1 tsp garlic powder (a quick flavor boost)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. In a large pot, bring salted water to a boil. Add Brussels sprouts and blanch for 3 minutes. This softens them slightly but keeps their vibrant color.
3. Drain the sprouts and immediately plunge them into ice water. This stops the cooking process and preserves their texture.
4. In a saucepan over medium heat, melt butter. Stir in heavy cream, garlic powder, salt, and pepper. Bring to a simmer, then remove from heat. The sauce should coat the back of a spoon.
5. Arrange the blanched Brussels sprouts in a single layer in a baking dish. Pour the cream mixture over them, ensuring each sprout gets some love.
6. Sprinkle Gruyère and Parmesan cheeses evenly over the top. The more cheese, the better the golden crust.
7. Bake for 20-25 minutes, until the top is bubbly and golden brown. Let it sit for 5 minutes before serving; it’ll be piping hot!

Forget the notion that Brussels sprouts are boring. This gratin is creamy, cheesy, and has just the right amount of bite. Serve it alongside a roast or as a decadent side to your weeknight chicken.

Cabbage Stir Fry with Ginger

Yearning for a quick, flavorful side? This cabbage stir fry with ginger hits the spot. It’s crisp, aromatic, and ready in minutes.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium cabbage, thinly sliced (about 6 cups)
• 1 tbsp fresh ginger, minced (peel it with a spoon for less waste)
• 2 cloves garlic, minced (fresh is best here)
• 1 tbsp soy sauce (low sodium works too)
• 1/2 tsp red pepper flakes (adjust for heat preference)
• Salt to taste (I like a pinch to start)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ginger and garlic, stir for 30 seconds until fragrant. Tip: Don’t let them brown.
3. Toss in cabbage, stirring to coat with oil. Cook for 5 minutes, stirring occasionally.
4. Drizzle soy sauce and sprinkle red pepper flakes over cabbage. Stir well. Tip: Use tongs for even mixing.
5. Continue cooking for another 3-4 minutes until cabbage is tender-crisp. Tip: Taste a piece to check doneness.
6. Season with salt if needed, then remove from heat.

Serve this stir fry warm for the best texture. The ginger adds a spicy kick, while the cabbage stays crunchy. Try it alongside grilled chicken or over rice for a fuller meal.

Kale Chips with Sea Salt

Let’s transform kale into crispy, salty chips that vanish fast. This recipe is foolproof and addictive.

Ingredients

• 1 bunch kale (I like curly kale for extra crunch)
• 1 tbsp extra virgin olive oil (my go-to for flavor)
• 1/2 tsp sea salt (fine grain sticks better)

Instructions

1. Preheat your oven to 300°F. A low temp ensures even crisping without burning.
2. Wash the kale thoroughly, then dry completely. Any water left will steam the kale.
3. Remove the stems and tear leaves into chip-sized pieces. They’ll shrink a bit.
4. Toss kale with olive oil in a bowl. Massage the oil into every crevice for even coating.
5. Spread kale in a single layer on a baking sheet. Overcrowding leads to soggy chips.
6. Sprinkle sea salt evenly over the kale. Less is more; you can add more after baking.
7. Bake for 20 minutes, then flip each piece. This ensures uniform crispness.
8. Bake another 10-15 minutes until edges are brown and kale is crisp when shaken.
9. Let cool on the sheet for 5 minutes. They’ll crisp up further as they cool.

Munch on these straight off the tray or crumble over popcorn for a salty kick. The chips are light, with a satisfying snap and just the right amount of salt.

Cauliflower Mac and Cheese

Craving comfort food without the guilt? This cauliflower mac and cheese swaps pasta for veggies, keeping it creamy and satisfying.

Ingredients

• 1 large head cauliflower, cut into florets (the smaller, the better they soak up the cheese)
• 2 cups shredded sharp cheddar (I swear by Cabot’s Seriously Sharp for maximum flavor)
• 1 cup heavy cream (yes, it’s indulgent, but it’s the secret to silkiness)
• 1/2 cup grated Parmesan (the real deal, not the powdered stuff)
• 2 tbsp unsalted butter (I always use Kerrygold for its rich taste)
• 1 tsp Dijon mustard (a tiny bit adds depth)
• 1/2 tsp garlic powder (trust me, it’s better than fresh here)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust)

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with butter.
2. Steam cauliflower florets for 5 minutes until just tender. Drain well.
3. In a saucepan over medium heat, melt butter. Whisk in heavy cream and Dijon mustard.
4. Reduce heat to low. Gradually add cheddar and Parmesan, stirring until melted and smooth.
5. Season sauce with garlic powder, salt, and pepper. Tip: Taste and adjust seasoning now.
6. Add cauliflower to the sauce, gently tossing to coat each floret.
7. Transfer mixture to the prepared baking dish. Bake for 20 minutes until bubbly.
8. Broil for 2-3 minutes for a golden top. Tip: Watch closely to avoid burning.
9. Let sit for 5 minutes before serving. Tip: This helps the sauce thicken.

This dish delivers a creamy, cheesy bite with a slight crunch from the cauliflower. Try topping with crispy bacon bits for an extra layer of flavor.

Broccoli and Almond Stir Fry

Looking for a quick, nutritious dish that packs a punch? This broccoli and almond stir fry is your answer.

Ingredients

• 2 cups broccoli florets (fresh, crisp ones work best)
• 1/2 cup sliced almonds (toasted for extra crunch)
• 2 tbsp extra virgin olive oil (my go-to for stir-frying)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp garlic powder (or fresh minced garlic if you’re feeling fancy)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add broccoli florets to the skillet. Stir-fry for 5 minutes until bright green and slightly tender.
3. Sprinkle garlic powder and red pepper flakes over the broccoli. Stir to coat evenly.
4. Add soy sauce to the skillet. Toss the broccoli to ensure it’s well coated.
5. Throw in the sliced almonds. Stir-fry for another 2 minutes until everything is heated through.
6. Remove from heat. Serve immediately for the best texture.

With its crisp broccoli and crunchy almonds, this dish offers a delightful contrast. The slight heat from the red pepper flakes elevates the flavors. Try serving it over quinoa for a hearty meal.

Roasted Cabbage Wedges

Overlooked but utterly delicious, roasted cabbage wedges transform a humble vegetable into a caramelized, tender side dish. Perfect for those seeking simplicity with big flavors.

Ingredients

• 1 medium head green cabbage – look for one that feels heavy for its size.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tsp kosher salt – coarse grains distribute evenly.
• 1/2 tsp black pepper – freshly ground packs more punch.
• 1/2 tsp garlic powder – for a subtle, savory depth.

Instructions

1. Preheat your oven to 400°F. A hot oven ensures crispy edges.
2. Cut the cabbage into 1-inch thick wedges, keeping the core intact to hold them together.
3. Arrange wedges on a baking sheet. Drizzle both sides with olive oil, rubbing it in for full coverage.
4. Sprinkle salt, pepper, and garlic powder evenly over the wedges. Flip and repeat on the other side.
5. Roast for 25 minutes. Halfway through, flip the wedges for even browning.
6. Check for doneness by piercing with a fork; it should slide in easily with slight resistance.
7. Remove from oven and let rest for 5 minutes. This allows the flavors to meld.

The edges crisp up beautifully, while the inside stays juicy. Serve atop a smear of hummus or with a drizzle of tahini for an extra layer of flavor.

Brussels Sprouts with Bacon

Whip up a side that turns skeptics into believers with these Brussels sprouts paired with crispy bacon. It’s a simple dish that packs a punch of flavor.

Ingredients

• 1 lb Brussels sprouts, halved (look for small, tight heads for the best texture)
• 4 slices thick-cut bacon, chopped (I go for applewood-smoked for a sweet depth)
• 2 tbsp extra virgin olive oil (my kitchen staple for roasting)
• 1/2 tsp salt (fine sea salt distributes evenly)
• 1/4 tsp black pepper (freshly ground makes a difference)

Instructions

1. Preheat your oven to 400°F. A hot oven ensures crispy edges.
2. Toss halved Brussels sprouts with olive oil, salt, and pepper in a large bowl. Coat evenly for uniform cooking.
3. Spread sprouts on a baking sheet in a single layer. Crowding leads to steaming, not roasting.
4. Scatter chopped bacon over the sprouts. The bacon fat will render, adding flavor.
5. Roast for 20 minutes, then stir. This prevents sticking and promotes even browning.
6. Continue roasting for another 10-15 minutes until sprouts are tender and bacon is crisp. Watch for golden edges.
7. Remove from oven and let sit for 5 minutes. This rest period intensifies the flavors.

Amazingly crisp Brussels sprouts meet smoky bacon in every bite. Serve alongside grilled meats or fold into a warm grain bowl for a hearty meal.

Cauliflower Pizza Crust

Let’s dive into making a cauliflower pizza crust that’s both nutritious and delicious. Perfect for those seeking a low-carb alternative without sacrificing flavor.

Ingredients

• 1 medium head cauliflower, riced (about 2 cups packed) – I find fresh cauliflower works best for texture.
• 1 large egg, beaten – Room temperature eggs blend more smoothly.
• 1 cup shredded mozzarella cheese – Part-skim for less grease, but full-fat for maximum flavor.
• 1/4 cup grated Parmesan cheese – The real deal, not the powdered stuff.
• 1/2 tsp dried oregano – Crush it between your fingers to release the oils.
• 1/2 tsp garlic powder – For that essential pizza flavor.
• 1/4 tsp salt – Fine sea salt distributes evenly.

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Microwave riced cauliflower in a bowl for 4 minutes. Let it cool slightly.
3. Transfer cauliflower to a clean towel. Squeeze out as much liquid as possible. Tip: The drier the cauliflower, the crispier the crust.
4. In a bowl, mix squeezed cauliflower, egg, mozzarella, Parmesan, oregano, garlic powder, and salt until well combined.
5. Spread mixture onto the prepared baking sheet, shaping into a 9-inch round. Tip: Use a spatula to smooth the edges for an even crust.
6. Bake for 20 minutes, or until golden and firm. Tip: Rotate the pan halfway for even browning.
7. Remove from oven. Add your favorite toppings. Return to oven for 10 more minutes.

Makes a crispy, golden crust with a surprisingly pizza-like texture. Try topping with arugula and prosciutto for a gourmet twist.

Steamed Kale with Lemon

Kale isn’t just a trend; it’s a powerhouse that deserves a spot in your weekly rotation. Steamed Kale with Lemon is simplicity at its best, letting the greens shine.

Ingredients

• 1 bunch kale, stems removed and leaves torn into bite-sized pieces (I like to save the stems for stir-fries)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lemon, juiced (about 2 tbsp, fresh is key here)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Fill a large pot with 1 inch of water and bring to a boil over high heat.
2. Place a steamer basket in the pot, then add the kale. Cover and steam for 5 minutes until bright green and tender. Tip: Don’t overcrowd the basket; steam in batches if necessary.
3. Transfer the kale to a bowl. Drizzle with olive oil and lemon juice. Tip: The acid from the lemon helps balance the kale’s bitterness.
4. Sprinkle with salt and pepper, then toss to combine. Tip: Use tongs for an even mix without bruising the leaves.

Perfectly steamed kale should be tender with a slight bite, the lemon adding a bright contrast to its earthy depth. Try it topped with toasted almonds for crunch or alongside grilled salmon for a hearty meal.

Broccoli Salad with Raisins

Fresh broccoli salad with raisins is a crisp, sweet, and tangy side dish that’s perfect for picnics or potlucks. It’s easy to make and always a crowd-pleaser.

Ingredients

– 4 cups fresh broccoli florets (small pieces work best) – 1/2 cup raisins (I love the plumpness of golden raisins here) – 1/2 cup sunflower seeds (for a crunchy texture) – 1/2 cup mayonnaise (Duke’s is my favorite for its tang) – 2 tbsp apple cider vinegar (adds a nice zing) – 1 tbsp sugar (balances the acidity) – 1/2 tsp salt (enhances all the flavors)

Instructions

1. In a large bowl, combine broccoli florets, raisins, and sunflower seeds. 2. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and salt until smooth. 3. Pour the dressing over the broccoli mixture and toss to coat evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld. 4. Taste and adjust seasoning if necessary. Tip: If the salad seems dry, add a tablespoon more mayonnaise. 5. Chill in the refrigerator for at least 1 hour before serving. Tip: For extra crunch, add the sunflower seeds just before serving. 6. Serve chilled. So crunchy and fresh, this salad is a delightful contrast of textures and flavors. Try serving it in a hollowed-out bread bowl for a fun presentation.

Roasted Broccoli and Cauliflower

Kickstart your meal prep with this simple yet flavorful roasted broccoli and cauliflower dish. Perfect for busy weeknights or as a hearty side.

Ingredients

• 1 large head of broccoli, cut into florets (I like them big for extra crunch)
• 1 large head of cauliflower, cut into florets (the more, the merrier)
• 3 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tsp garlic powder (for that punch of flavor)
• 1/2 tsp salt (sea salt works wonders here)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 425°F. A hot oven is key for crispy edges.
2. In a large bowl, toss broccoli and cauliflower florets with olive oil, garlic powder, salt, and pepper. Coat evenly for uniform flavor.
3. Spread the vegetables in a single layer on a baking sheet. Crowding leads to steaming, not roasting.
4. Roast for 20-25 minutes, flipping halfway through, until edges are crispy and browned.
5. Let cool for 5 minutes before serving. They’re piping hot straight out of the oven.

Crispy on the outside, tender on the inside, these roasted veggies pack a flavorful punch. Try topping with grated Parmesan for an extra layer of deliciousness.

Cabbage Soup with Tomatoes

Zesty and comforting, this cabbage soup with tomatoes is a weeknight savior. It’s hearty, healthy, and ready in under an hour.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for depth of flavor)
• 1 medium onion, diced (yellow works best here)
• 2 cloves garlic, minced (fresh is key)
• 1/2 head green cabbage, chopped (about 4 cups)
• 2 cups vegetable broth (homemade if you have it)
• 1 can (14.5 oz) diced tomatoes (I love the fire-roasted kind for extra smokiness)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground, please)
• 1 tsp dried thyme (or 1 tbsp fresh)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in garlic and cook for 30 seconds until fragrant. Tip: Don’t let it brown.
4. Add cabbage, broth, tomatoes, salt, pepper, and thyme. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes. Tip: Stir halfway through.
6. Uncover and cook for an additional 10 minutes to slightly thicken the soup. Tip: Taste and adjust seasoning now.

Expect a brothy yet hearty texture with a bright, tangy flavor from the tomatoes. Serve with a dollop of sour cream or crusty bread for dipping.

Brussels Sprouts and Sweet Potato Hash

Why not start your day with a dish that’s as nutritious as it is delicious? Brussels Sprouts and Sweet Potato Hash is a hearty, flavorful option that’s perfect for any meal.

Ingredients

• 2 cups Brussels sprouts, halved (the smaller, the sweeter)
• 1 large sweet potato, diced into 1/2-inch cubes (leave the skin on for extra nutrients)
• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1/2 tsp smoked paprika (adds a nice depth)
• Salt and pepper (I like a generous pinch of each)
• 2 eggs (room temp eggs blend better)

Instructions

1. Preheat your skillet over medium heat with 1 tbsp olive oil.
2. Add sweet potato cubes. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Toss in Brussels sprouts. Cook for another 5 minutes.
4. Sprinkle smoked paprika, salt, and pepper. Mix well.
5. Push the hash to one side of the skillet. Add remaining olive oil to the empty side.
6. Crack eggs into the oil. Cook to your liking—3 minutes for runny yolks.
7. Serve hash with eggs on top. Tip: A drizzle of hot sauce adds a nice kick.

Now you’ve got a dish with crispy edges, soft centers, and a smoky sweetness. Try topping it with avocado slices for extra creaminess.

Conclusion

We hope this roundup of 20 delicious cruciferous vegetable recipes inspires you to add more healthy, flavorful dishes to your table. Each recipe is a testament to how versatile and tasty these veggies can be. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next kitchen adventure. Happy cooking!