Walnut Maple Brussels Sprouts

These ain't your grandma's brussels sprouts. Tangy and sweet, you're going to love this updated classic.

2 lbs brussels sprouts
3 Tbsp olive oil
1/4 c walnuts
1/2 c maple walnut vinaigrette
s&p

Preheat your oven to 400.

While the oven is preheating, cut the stem ends off your sprouts, and cut the sprouts in half.

In a large bowl or on a baking sheet lined with foil, toss your sprouts with the olive oil. Add salt and pepper to taste. Roast them for about 40 minutes, stirring halfway through to make sure they cook evenly.

While the sprouts are in the oven, toast some walnuts. Place a skillet over medium heat and cook the walnuts until they're fragrant, about 30 seconds - 1 minute.

When the sprouts come out of the oven, throw 'em in a bowl and toss with the vinaigrette. Garnish with the toasted walnuts.

Jalapeno Cole Slaw

Cole slaw. Sends shivers up your spine, no? This is nothing like those creamy, sickeningly sweet, mayo-laden cole slaws of your youth. Crunchy and light with just a hint of spice, this slaw is the perfect taco topper or side to serve at your next fiesta.

2 bags mixed cabbage or 1 head green cabbage, sliced thinly
1 lime
1/2 jalapeno, seeds and membrane removed
1/2 small red onion OR 1/2 bunch scallions
1/2 c cilantro
2 Tbsp canola oil
S&P

Put the cabbage in a large bowl. Zest and juice the lime into the bowl. Mince the jalapeno and add to bowl. Finely dice the onion or thinly slice the scallions. Chop up the cilantro. Drizzle with oil. Add s&p to taste. Toss a few times to combine. Done! That was quick and painless, wasn't it?