After a 4-week hiatus, I give you this healthy broccoli recipe. I wish I could say that I’ve kicked my sugar addiction and the focus of this blog will now be classic healthy recipes, but that might as well be an early April fools joke. I have plenty of decadent desserts and sweet recipes in the pipeline! I will continue to throw in a healthy recipe or two, especially as the weather gets warmer and we begin to think about squeezing into that bathing suit again. This Spicy Cumin Scented Broccoli recipe is a great way to change-up that boring green vegetable routine but still keep it healthy.
Sweet potato again?! I might be enjoying pumpkin and sweet potatoes a little too much this year. Although this starchy vegetable is usually served at Thanksgiving, it’s broadly used throughout fall and even the holidays. Since it still feels like fall in the Northeast, why not continue to enjoy this naturally sweet versatile veg? Even grocery stores often sell sweet potato pie until Christmas. But with so many ways to prepare sweet potato, it’s hard to choose just one go-to recipe. These easy Cardamom-Scented Whipped Sweet Potatoes are a delicately sweet twist on an average dish, I couldn’t resist serving a mound of it alongside roast chicken.
Brussel sprouts have always seemed like a vegetable for adults. Even though I actually enjoyed eating all kinds of vegetables while growing up (beets and lima beans were odd favorites of mine), I don’t recall eating them as a child. These mini cabbage-like healthful buds have also increased in popularity over the years. But like most cabbage and other stinky vegetables, they aren’t particularly appealing to children. The trick is to add a touch of sweetness. The caramelization in these honey roasted brussel sprouts make them enticing for both children and adults alike.
This roasted squash salad with brown butter apple cider dressing may sound fancy but it’s not. Even though the piles of winter squash at the fall farmers markets look beautiful and fun, squash can be a little boring in both preparation and taste. This dish changes that. It combines fancy sounding flavors with various winter squash to make a salad that’s not only pretty, but tasty too. Classic roasted squash simply includes butter or olive oil, salt, and pepper. It is then baked and maybe topped with a maple syrup. Not bad. But not great. Add pears, pecans, raisins, sage, and little brown butter, and roasted squash becomes an amazing salad or show stopping side dish.
Cabbage tends to have a bad reputation. The semi-pungent leafy vegetable has many different recipe applications and seems to be gaining popularity despite the negative stereo-types that surround it. Most of this newly found popularity comes from recent trends in fermentation, particularly Korean food such as kimchi. I still find cabbage a bit daunting. Its extra-large leafy head often looks like enough to feed a small army. Some grocery stores manage to sell halves instead of whole heads, which I’ve found helps this issue. But the best way to conquer cabbage is to find a handful of delicious recipes that make the infamous smell less…well…stinky. Sweet balsamic vinegar and fall’s favorite fruit rescue cabbage in this braised dish. It’s sure to top your list of best cabbage recipes, or at least your list of cabbage recipes worth repeating (most of us might not have a “best recipe list” for cabbage yet).