CRUCIFEROUS VEGETABLE CASSEROLE

(serves 6)

INGREDIENTS

1 head of broccoli, cut into florets

1 head of cauliflower, cut into florets

1 bunch of Brussels sprouts, trimmed and halved

2 cups kale, stems removed and chopped

1 red onion, thinly sliced 4 cloves garlic, minced

1/2 cup shredded cheese of your choice

1/4 cup grated Parmesan cheese

1/4 cup bread crumbs

4 Tbsp olive oil

4 tsp fresh thyme

3 stems dried rosemary, shucked, discard stem

Salt and black pepper to taste

PREPARATION

1. Preheat your oven to

375°F.

2. Grease a 9 x 13-inch baking dish or casserole dish with a bit of olive oil.

3. In a large pot of boiling water, blanch the broccoli, cauliflower, Brussels sprouts, and kale for 2 to 3 minutes until they are slightly tender. Drain and set aside. 4. In a large skillet, heat 2 Tbsp of olive oil over medium heat. Add the sliced red onion and minced garlic. Sauté for about 3 to 4 minutes until the onions become translucent and fragrant.

5. Add the blanched vegetables to the skillet and stir to combine. Season with dried thyme, dried rosemary, salt, and black pepper. Cook for an additional 3 to 4 minutes to let the flavors meld. 6. Transfer the sautéed vegetables to the prepared baking dish, spreading them out evenly.

7. In a small bowl, combine the shredded cheddar cheese, grated Parmesan cheese, and bread crumbs. Mix well.

8. Sprinkle the cheese and bread crumb mixture evenly over the top of the vegetables in the baking dish.

9. Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 to 25 minutes, until the vegetables are tender and the cheese is melted and bubbly.

10. Remove the foil and broil for an additional 2 to 3 minutes until the cheese topping turns golden brown and crispy.