Getting your daily recommended servings of vegetables doesn’t have to be boring. Skip the usual “salt and pepper” spices and reinvent your side dishes. Try these nutritious recipes.

Roasted Broccoli with Balsamic

5 cups chopped broccoli (include the stems too for a boost of vitamin)
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
2 tbsp. Parmiagiano-reggiano cheese
Salt and pepper, to taste

Instructions:
Preheat oven to 425 degrees. Line a baking sheet with non-stick foil. Place broccoli in a single layer on the pan. In a small bowl, whisk together oil and vinegar. Cover broccoli with oil and vinegar combo and sprinkle with salt and pepper, if desired. Toss until completely covered.
Roast for 10 minutes or until broccoli is crisp and light brown. Top with shaved cheese and drizzle with remaining vinegar mixture.

Mustard-Dill Asparagus

4 lbs. asparagus spears, with woody bases cut off (Asparagus is an excellent prebiotic
1/4 cup Dijon mustard
2 tbsp. fresh dill, chopped
1/2 cup chicken or vegetable broth
Pepper

Instructions:
Preheat over to 425 degrees. Arrange asparagus in a rectangular baking dish.
In a small bowl, whisk together broth and mustard. Pour over asparagus and toss to cover.
Bake for 15-20 minutes or until asparagus is tender.
Serve and top with dill and pepper.

Tomato, Cucumber and Mint salad

3 medium cucumbers (Cucumbers are great source of )
4 pints cherry tomatoes, halved
6 tbsp. extra virgin olive oil
1/4 cup fresh squeezed lemon juice
2 tbsp. fresh mint leaves, chopped.
1/2 tsp salt

Instructions
Peel cucumbers, cut in half lengthwise
In a large bowl, combine olive oil, lemon juice, mint and salt.
Add cucumbers and tomatoes and toss to coat. Cover and marinate at room temperature for 30 minutes or in the fridge for up to 4 hours.

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