Roasted Broccoli and Cauliflower

Roasted Broccoli

Some of you have told me that you want to eat more veggies, but you don’t know how to cook them in ways that keep them interesting.  Let’s be real here…salad alone just isn’t going to cut it!  You need some variety, both for health purposes, and to keep you wanting more!  Roasted broccoli and cauliflower are delicious, really easy to make, and they are a healthy, simple addition to any dinner.  Most of my kids love them.  We even convince JJ to eat a few bites by pretending like the roasted broccoli is trees and he is a brachiosaurus.

Broccoli and cauliflower are members of the cruciferous family of vegetables.  These kinds of veggies are cancer’s worst nightmare!  They’re full of antioxidants, phytochemicals, fiber, and minerals.  Some of the phytochemicals in cruciferous vegetables have been shown to limit the blood supply to certain types of cancer, which helps to restrict its growth.  Cruciferous veggies have also been shown to detoxify cancer causing substances (carcinogens) before they have the chance to damage your cells.  I could go on and on about the health benefits of this dish, but I think that’s enough for now!


Before we get to the recipe for the Roasted Broccoli and Cauliflower, I want to invite you to join with others who are making healthy changes.  I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!”  Freedom from food addictions is part of having a truly full life.  

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Here’s how I make my roasted broccoli and cauliflower:

Serves 4

Preheat oven to 375 degrees F.  Place the broccoli and cauliflower in a square glass baking dish.  Drizzle the coconut oil over the top, then sprinkle with seasonings.  Bake for 15-20 minutes, or until the roasted broccoli and cauliflower look good to you!

Roasted Broccoli

A Note About Ingredients: I use organic spices usually for two reasons.  First, organic products cannot be GMO.  Second, these spices are less likely to have poisonous chemicals and preservatives in them.  I use coconut oil, instead of olive oil, because it is more stable at high temperatures.

          

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