Roast Your Veggies For Flavor!
Another good way to get more greens in your life is to roast them! It gives them a crispy texture and you can flavor with oils and salt/pepper. It’s a much different flavor from steamed or sauteed greens and may be easier to introduce greens this way since cooking them helps break down the fibers (this is important if you are suffering from SIBO or IBS).
In this recipe I used Bok Choy, Cabbage and Broccoli, but you can experiment with any other greens you like. You can also drizzle a little Sir Kensington’s Special Sauce on them after they cook for added flavor.
I like using the Steel Baking Sheet Set because it cleans up really easily after roasting veggies, is very sturdy and made of steel and doesn’t warp or bend in the oven.
Roasted Broccoli & Cabbage
Roasted veggies add a lot of flavor to your meals!
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- Serving Size8
- 1 organic purple or green cabbage
- 2 organic bok choy
- 1 organic broccoli
- 1 tbl organic olive oil
- salt/pepper, to taste
Preheat oven to 425 degrees. Wash the veggies really well under cold water. Prepare a large baking sheet by using a basting brush to cover the sheet with olive oil.
Using a large chef knife, slice the cabbage into thin slices and then chop into small bite size sections. Place on the baking sheet.
Cut the broccoli into small florets and place on baking sheet.
Cut the bok choy into small bite size pieces, including the leaves and the stem. Place on baking sheet.
Use the basting brush or your hands to rub a little olive oil over the veggies. Add salt/pepper to taste.
Bake at 425 for 25 minutes.