Broccoli Slaw and Sage-Roasted Veggies

Broccoli Slaw and Sage-Roasted Veggies

Broccoli Slaw

Sweet, sour, crunchy, and refreshing- this side dish is a great way to incorporate raw broccoli in your repertoire.

3 heads of broccoli
1/2 cup plain Greek yogurt (or 1/4 cup Greek yogurt + 1/4 cup mayo)
1 lemon, juiced
3 Tbs. cider vinegar
2 Tbs. honey
1 small shallot, thinly cut in to half moons
1/3 cup dried cranberries
1/3 cup slivered almonds, toasted
Salt & pepper to taste

Wash broccoli and cut the stems off, leaving 1-2 inches from the top (the stems, when tender, are delicious). Mince all the broccoli in to small pieces. In a small bowl, whisk yogurt, lemon, vinegar, and honey together until thoroughly blended. Combine the broccoli with the dressing, then add the remaining ingredients. Season with salt and pepper.

Sage-Roasted Veggies

My version of comfort food…

1 acorn squash
1 sweet potato
1 yellow onion
3 large carrots
4 fresh sage leaves, minced (or 2 tsp. dried)
1 Tbs. paprika
Extra virgin olive oil
Salt & pepper

1) Cut acorn squash in half length-wise, scoop out seeds, then cut into wedges about 1/2-inch thick (you can cook and serve acorn squash with it’s skin on even though it’s not edible).
2) Cut sweet potatoes and carrots into about 1-inch square chunks.
3) Peel onion, chop in half length-wise and cut into thin half moons. 
4) Add chopped vegetables to a large baking pan then drizzle with olive oil until lightly coated. Add sage, paprika, and a shake of salt and pepper. Toss together, arrange in a single layer, and bake uncovered at 350 degrees for 35-45 minutes, or until all veggies are soft and easily pierced. 

Oat Bran Muffins and Lemon Bars
Two Winter Salads

1 Comment

  1. These both look delish, and simple enough that I have most of this at home! Thanks for the flavor combo inspiration, will be trying this week. 🙂


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