I promised the other day that I’d be back with the recipe for those roasted Brussels sprouts that went on the side of my acorn squash. So here goes… First though, I feel we must address their reputation. Of all the vegetables out there, I can’t think of another that is as despised as Brussels sprouts. But these bite-sized crucifers have undergone a sort-of image refresh, if you will. They seem to be on every restaurant’s list of sides these days. Still, I can’t help but associate them with TV sitcoms and kids at the dinner table hiding their Brussels sprouts in napkins, plants, dog bowls, even their own cheeks until they could escape and spit them out. Brussels sprouts for dinner was pure torture in TV land. But perhaps June and the other TV moms were going about it all wrong…

There is a right and wrong way to prepare Brussels sprouts and other leafy greens. Boiling and steaming can cook and literally drain the life right out of them. With this method though, you just might turn a hater into a lover. Roasting Brussels sprouts brings out a sweetness in them, especially when combined with another complimentary sweet flavor, like the red onion here. And the walnuts add a little extra nuttiness and crunch, plus a healthy dose of omega-3s. Brussels sprouts alone are veggie superstars. A relative of broccoli, cabbage, kale and cauliflower, all of these vegetables are known for being cancer fighters. And when they’re combined with onions, not only do you up the flavor, but you also up the ante. The two work together to detoxify, clean the system, and remove toxins from the body. Try getting more of the combo into your diet, and then if you really want to get crazy, throw in some mushrooms too.

Roasted Brussels Sprouts with Red Onion and Walnuts

What you need:

1 bunch Brussels sprouts, halved
1 small red onion, cut into crescents
1/2 cup walnuts, chopped
2 tbsp extra virgin olive oil
salt and pepper

What you do:

Preheat oven to 400. Combine Brussels sprouts, red onion, walnuts in a bowl and mix in olive oil until evenly distributed. Sprinkle with salt and pepper and spread mixture out on a rimmed baking sheet. Roast until slightly browned, about 20-25 minutes.