“Brassica vegetables are part of the mustard family and can also be categorized as cruciferous vegetables from the cabbage family,” says Cory Ruth, RDN, registered dietitian and CEO of The Women’s Dietitian. “Brassica vegetables are some of the most nutritious vegetables you can put on your plate.” 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 avocado oil, 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. Need some more inspo? Check out these delicious recipes featuring brassica veggies: (And if you prefer to drink your brassica vegetables, check out our roundup of the best greens powders.) Her first novel PRETTY WEIRD: Overcoming Impostor Syndrome and Other Oddly Empowering Lessons was published by Skyhorse Publishing and distributed by Simon & Schuster in May 2021.
