Cruciferous Vegetables

Cruciferous vegetables include cauliflower, broccoli, cabbage, Brussels sprouts, kale, and others in the brassica family. These cool-weather crops are known for their sturdy structure, mild bitterness, and ability to hold up well in soups, sautés, and roasted sides.

Close-up of roasted cauliflower, lightly charred and with chopped fresh sage visible throughout. Fresh sage leaves shown in top right corner.

Roasted Cauliflower with Fresh Sage

Roasted Cauliflower and Fresh Sage pairs the aromatic richness of fresh sage leaves with the subtle sweetness of cauliflower. Garlic and a splash of vinegar add brightness to keep it lively and balanced. Sage and Cauliflower in Season This side dish fits naturally into fall and winter cooking—warm, savory, and built around seasonal herbs. Fresh sage has a deep, woody…