Roasted Cruciferous Mix

Why it works

Cruciferous vegetables help the liver process and clear estrogen, and they are rich in sulforaphane, one of the most studied anti-inflammatory plant compounds. Roasting hot and in a single layer is what gets the browned, sweet edges rather than a soft steam.

Ingredients

• 1/2 head cauliflower, in florets
• 1/2 head broccoli, in florets
• 1 cup Brussels sprouts, halved
• 3 tbsp extra-virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 lemon
• to taste salt

Method

1. Heat the oven to 220C (200C fan). Put a large baking tray in to heat.
2. In a big bowl, toss the cauliflower, broccoli and sprouts with the olive oil, garlic powder, paprika and a generous pinch of salt until everything is evenly coated.
3. Tip onto the hot tray and spread into a single layer with space between the pieces - use two trays if needed rather than crowding.
4. Roast for 22-25 minutes, shaking the tray once at the halfway point, until the edges are deeply browned and the stems are tender when pierced.
5. Squeeze the lemon over while the vegetables are still hot, toss once, and serve.

Swaps

Add a drained can of chickpeas to the tray to turn it into a main. A scatter of grated parmesan in the last 5 minutes is very good.