Roasted Vegetables with Bitter Herbs Recipe

Roasted Vegetables with Bitter Herbs

A tasty way to increase your veggie intake

Here’s a simple dish that can serve as a dinner side or make it at lunchtime for a healthy boost to your vegetable intake.  This Roasted Vegetables with Bitter Herbs recipe provides essential micronutrients, fiber, bioactive compounds, and healthy fats that support a healthy body.

A few health benefits of this dish

Cabbage is a low-calorie, nutrient-rich food.  Rich in vitamin C, cabbage consumption can help with collagen production for healthy skin, blood vessels, and organs like the heart and bone, while vitamin K helps with blood clotting and bone health (1) (2).  Purple cabbage also supplies lots of antioxidants, like anthocyanins and kaempferol, as well as other compounds, like sulforaphane (when cut or chewed), a sulfur-rich compound linked to cardiovascular health and anticancer activity (3) (4).

Parsley is a nutrient-rich herb with many culinary uses.  Rich in micronutrients like vitamins A, K, and C, parsley consumption can strengthen immune, eye, skin, bone, and heart health (5) (6) (7).  In addition to parsley’s ability to improve bile flow, it has been found to help balance blood sugar, blood cholesterol, and triglycerides and prevent damage to the liver (8).

Check out last month's Ground Bison Vegetable Soup recipe here for some health benefits of consuming dandelion greens. 

To find out how bitter herbs lead to better health and get more bitter food recipes, check out this link.

Roasted Vegetables with Bitter Herbs Recipe:

Ingredients:

2 large carrots, cut into chunks

2 medium scallions, chopped

1 cup cauliflower, cut into chunks

1 cup cabbage (purple), cut into chunks

1 cup dandelion greens

¼ cup parsley

2 tsp. cilantro, dried

½ tbsp. avocado oil

10 walnut halves, chopped

sea salt and black pepper to taste

Instructions:

Preheat the oven to 375 degrees F.

Line a large baking sheet with parchment paper.

Cut the vegetables (carrots, cauliflower, cabbage) into similar-sized chunks.

Toss the cut vegetables, dandelion greens, scallions, parsley, and cilantro with the avocado oil and seasonings, and spread them out on the baking sheet.

Bake for about 20-25 minutes, or until browning on top.

Add the chopped walnuts and enjoy!