Some of the reported health benefits of onions include including helping reduce the impact of the common cold, asthma, bacterial infections, general respiratory problems and allergies.

Onions have the scientific classification of Allium cepa and also contain a number of antioxidants that are effective in neutralizing free radicals.  Onions have been a staple plant in the diet of humans for more than 7,000 years!

Onions contain calcium, magnesium, sodium, potassium, selenium and phosphorus.  They are a good source of vitamin C, vitamin B6, and fiber.

I wanted to try a new variety and pearl onions are a little milder and sweeter than their bigger cousins. They are also cute and a little larger than a quarter.   Most recipes said to boil them first before cooking as peeling them is difficult.  I am all about reducing steps in cooking.  I just cut ten of them in half and slow roasted them with the skin on for about 50 to 60 minutes in a 350 degree oven.  The skin came off very easily after slow cooking.

I cut up three sweet potatoes and six carrots to the same size as the onions and roasted them all together.  Though I am eating less wheat, I had some whole wheat couscous so made the last of that.  I also remember I roasted some broccoli the day before.  I like broccoli but do tend to forget about leftovers. (Funny how I  never forget how much dark chocolate I have in the house)  So I tossed that in and added some pumpkin seeds, smoked paprika and olive oil.