Fall veggies are here. Two types are cabbage and Brussels sprouts. Both are now in season and at a good price. These cruciferous vegetables are low in carbohydrates, hence low in calories and may detox your body. Each have only 10 calories for one-half cup. Broccoli and cauliflower are two others found in the cruciferous family.
Cruciferous vegetables are known for their protective phytochemical sulforaphane. This may help with getting rid of harmful substances in the body by activation genes that make detoxifying enzymes. In other words, sulforaphane promotes removing toxic substances from the body.
Broccoli and cauliflower may be a familiar vegetable in your home. But are cabbage and Brussels sprouts on your weekly vegetable grocery list? Cabbage and Brussels sprouts can last up to two weeks in a plastic bag in your refrigerator.
Here the top two ways from the Produce for Better Health Foundation to use cabbage and Brussels sprouts. First, add either to a stir-fry. Slice Brussels sprouts in half and slice cabbage in to thin wedges.
Second, add steamed Brussels sprouts to your favorite pasta. Toss thinly sliced cabbage into your favorite pasta sauce.
Penn State has a new on line class “Totally Veggies.” This class helps you introduce new vegetables to your family and teaches you how to purchase, store and prepare some of the most nutritious vegetables. To learn more, call our office at 825-1701 or visit https://extension.psu.edu/totally-veggies.
This class is for anyone who wishes to improve their diet and health and learn easy new cooking techniques and recipes.
Here is a great recipe for roasted fall vegetables. Enjoy!
Roasted Fall Vegetables
2 tablespoons vegetable oil
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups fresh vegetables (cut up, such as Brussels sprouts, broccoli, carrots, cauliflower, or cabbage)
Preheat the oven to 450 degrees. In a small bowl, mix the oil, lemon juice, herbs, salt and pepper. Wash, peel, and cut the fresh vegetables in similar size to get 3 cups cut-up vegetables. Spread vegetable on pan. Coat the vegetables with the oil mixture. Bake for 20 minutes. Stir after the first 10 minutes of baking. Serve the vegetables while they are still hot.
