Back With a Bang! – Roasted Cauliflower and Brussels Sprouts with Caper Lemon Butter
…….and we’re back! It’s been a while since I’ve been able to share a favorite recipe. 2013 was a busy year, with most of the days filled with work, training for a 50k trail run and starting to plan Andrew’s and my wedding! I’m pleased to share that Andrew and I completed our first trail ultra-marathon and looking back on it, really enjoyed the experience and plan to keep trail running a part of our lifestyle. As most athletes know, a key to feeling well during training includes rest, dedication and eating right. I’m excited to start spending more time on Energizing Dishes to share more recipes that I’ve enjoyed and add nutritional value to your daily diet.
As we are currently in the “colder season” here in California, we’re seeing a lot of winter vegetables in the market. Included among these are brussels sprouts and cauliflower, which are the two main ingredients in the dish I’m going to share with you. For a quick overview on why these veggies give you some nutritional bang for your buck, let’s highlight a few points.
- Dozens of studies link cauliflower-containing diets to cancer prevention; specifically colon, breast, bladder, prostate and ovarian cancers.
- Cauliflower provides antioxidant benefits. It’s packed with vitamin C, magnaese and two core conventional antioxidants.
- Anti-inflamatory benefits are provided through cauliflower’s vitamin K source.
- Brussels sprouts can provide you with some special cholesterol-lowering benefits if you use a steaming method when cooking them.
- Like cauliflower, brussels sprouts’ detox-activating isothiocyanates are shown to fight against and even prevent various cancers.
- Brussels sprouts are especially high in vitamin K (one cup contains 273.5% of the RDA), which promotes healthy bones, prevents calcification of the body’s tissues, serves as an antioxidant and anti-inflammatory agent, and is essential for proper brain and nerve function.
Not only do these cruciferous vegetables provide you’re body with positive nutritious impact, they also can be made to taste fantastic. Here’ is a great recipe I’ve made time and again and is always a hit at dinner parties, too! It comes from Bi-Rite Market’s Eat Good Food book.
Roasted Cauliflower and Brussels Sprouts with Caper Lemon Butter
Serves 6 to 8
- 1 medium head cauliflower (1.75 lbs), seperated into 1″ florets
- 2 tablespoons of extra virgin olive oil
- kosher salt
- 1lb brussels sprouts, halved or quartered into 3/4″ pieces
- 4 tablespoons unsalted butter
- 1/4 cup minced shallot
- 3 tablespoons capers, rinsed and chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1/2 teaspoon honey
- juice and finely grated zest from 1 large lemon
Position racks in the top and bottom thirds of the oven and heat to 400F.
Mound the cauliflower on a large rimmed baking sheet. Drizzle with 1 tablespoon of the oil and 1/2 teaspoon of salt. Use your hands to mix and coat the vegetables evenly with the oil, and then redistribute in a single layer. Repeat with the brussels sprouts on a separate baking sheet, using the remaining 1 tablespoon oil and another 1/2 teaspoon of salt.
Place the pans in the oven and roast the vegetables, stirring and rotating the pans after 10 minutes or so, and continue to cook until tender and golden on the edges, 10 to 15 minutes longer. (Depending on the size and shape of your vegetables, the two may require different cooking times.) Transfer the roasted vegetables to a large bowl.
Put the butter in a small saucepan over medium heat. When the butter is melted, add the shallot and 1/2 teaspoon of salt. Cook, stirring occasionally, until the shallots are translucent and aromatic, about 2 minutes. Add the capers and thyme and cook for 1 minute longer. Remove from the heat and stir in the honey, lemon zest, and 1 tablespoon of the lemon juice. Drizzle over the vegetables and toss to combine. Taste and season with more salt or lemon juice as needed.
Serve right away or keep at room temperature for up to 1 hour.