It's found its way onto nearly everyone's holiday table, thanks to its simple prep: mix beans, cream of mushroom soup, top with fried onions, and bake. Unfortunately, the beans aren't the most nutritious vegetable around, the soup adds a dehydrating amount of sodium, and the onions don't add much besides crunch and fat. Keep the crunch in your vegetable side dish by roasting halved Brussels sprouts and sliced almonds tossed together with olive oil. Don't like Brussels sprouts? Sub in broccoli or cauliflower.