Today, we’re talking cruciferous veggies (& we’re roasting them too!).
Cruciferous veggies offer so many health benefits from high fibre content, reducing blood glucose levels, boosting the body’s antioxidant power, fighting disease, providing a good source of plant protein, healing the gut, building strong bones & detoxifying the body.
BUT, for some (especially those who have IBS or other gut health issues), they can be hard to digest. This is due to sulfur content but also because they contain a carbohydrate called “raffinose”, which humans do not have the enzyme to break down. It therefore passes through the stomach & small intestine undigested. When it arrives in the large intestine undigested, it can’t fulfill its primary role: absorbing nutrients broken down in the stomach & small intestine because the veggies haven’t actually been broken down. What happens? Bacterial fermentation, which can lead to bloating, gas & flatulence.
WORRY NOT… You can still eat them if you simmer, sauté, bake or steam them! This makes them easier on the stomach & easier to digest. So that’s what we did here… roasted this broccoli & cauliflower to perfection with delicious spices & seasonings & OHMAHGOODNESS!!!!
I kept the seasonings minimal, but they’re so full of flavour! The way the balsamic vinegar meshes with the cumin, oregano, lemon, garlic & fresh cilantro is BEYOND! SO SO SAVOURY & SO SATISFYING & DELISH!
- 1 head cauliflower
- 2 heads broccoli
- 1/3 cup balsamic vinegar
- 1/4 cup apple cider vinegar
- 2 tsp. cumin
- 2 tsp. oregano
- 1/2 cup fresh cilantro
- Juice of 1 lemon
- 4 cloves minced garlic
- Sea salt + black pepper
- Preheat your oven to 425F & line a baking sheet with parchment paper.
- Add the veggies to a large bowl & season with all the ingredients. Toss to coat.
- Place the veggies on the baking sheet & bake for 35 minutes at 425F.
- Set your oven to a low broil & broil for 5 minutes until crispy & & browned on the outside.
- Enjoy! 🙂