During a recent visit to the doctor, I was given a strange and unprecedented diagnosis that requires me to watch my diet for the next week or so. Basically, I was advised to avoid caffeine, chocolate, carbs, citrus, and tomatoes – oh, the horror! Between you and me, I believe I was misdiagnosed, but just in case I wasn’t, I’ll follow the doctor’s orders. As difficult as it is to avoid all the aforementioned items, health always comes first.

In light of this diagnosis, I decided to venture out into the world of unknown to me vegetables. I’ve eaten Brussels sprouts before but never cooked them at home. These mini cabbages are very high in Vitamin C and are in fact quite popular in Brussels. Also, it is said that they retain most of their nutrients whist roasting or sauteing, but lose them if boiled.

Note: Brussels sprouts are bitter when raw and when overcooked – make sure to taste them throughout the cooking process and turn the heat off at the right time. You will know when they are perfectly cooked when the inside is a little mushy and the outside is still crunchy.

(Yield: 4 servings)

Ingredients:

1 lb Brussels sprouts

2 tbsp olive oil

2 garlic cloves, crushed

1 tsp paprika

1/3 tsp yellow curry powder

Salt

Procedure: Rinse and drain sprouts. Trim white ends and peel off dark green outside leaves. Slice in half lengthwise. Place large skillet over medium heat and add olive oil. Add garlic, cook for 30 secs, and add sprouts. Season with paprika, curry and salt. Stir and allow to caramelize. Cook for about 12 min, stirring occasionally. Serve hot.