Every week my partner Dan and I search for a new recipe and we have a blast doing it. This week Dan searched sites dedicated to healthy eating and healthy lifestyles. One topic on the site was titled, “Why your colon loves winter.” As a gay man, I immediately thought it had to do with the abundance of snuggling (and then some!) that happens during the winter, which leads to a happy, fit colon. That’s good rationale, right?

So imagine my surprise when I discovered seasonal winter vegetables are actually the reason the colon loves winter.

The Brassica family is a group of seasonal winter veggies that includes broccoli, Brussels sprouts, cauliflower, cabbage and kale (one of my favorites!). The colon-cancer-fighting compounds called isothiocyanates causes the veggies to taste slightly bitter, but research shows that the isothiocyanates in Brassica veggies may actively block potential carcinogens, protecting you from colorectal cancer and prostate cancer cells. Brassica vegetables are also a good source of folic acid, phenolics, carotenoids, selenium and vitamin C.

Research has showed for the last 20 years many phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. New research is revealing phytonutrients in cruciferous vegetables, such as Brussels sprouts, work on a whole other level. These compounds actually signal our genes to increase production of enzymes involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds. This means they are really good for you.

The first time I made this recipe I did not turn the Brussels sprouts enough during the baking phase and they got a little dry on the edges. Enjoy!

If you have suggestions, tips or recipes you’d like to share, contact us through www.gaylesbiantimes.com/links/1094.

1 teaspoon kosher salt

Preheat oven to 375 degrees. Peel shallots, leaving the root ends intact so they’ll hold together. Place on a large sheet of foil; sprinkle 1 tablespoon oil over the top. Seal the packet and bake until the shallots are tender, about 45 minutes. Remove from foil and set aside to cool. Meanwhile, remove the outer leaves from Brussels sprouts and trim the stems. Cut the small sprouts in half and quarter the larger ones. Place the shallots and Brussels sprouts in a roasting pan. Toss with the remaining 1 tablespoon oil and salt. Increase oven temperature to 400 degrees. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.