Look Mom: Brussels Sprouts

I'm still fighting off the strep throat tonight and hoping to vanquish it with vegetables. It's such a shame that fruits and juices are verboten in the initial phases of Dr. Trowbridge's diet, especially those of the citrus persuasion. When you're sick, all you want to do is reach for some orange juice. Alas, since I couldn't do that tonight, I turned to Vitamin C-rich Brussels sprouts.

As a child, and for a good portion of my adult life, I was alarmingly veggie averse. I'd eat artichokes and green beans, but that was largely the extent of my repertoire. Cabbage-y vegetables like Brussels sprouts and cauliflower hovered at the furthest reaches of my vegetable willingness. As my mom can attest, it was unthinkable in my younger years that I'd actually grow to tolerate these cruciferous creatures, let alone like them.

This whole yeast-free eating experience has radically altered my vegetable eating ways. Today, I enjoy just about any (permissible) vegetable under the sun (except maybe peppers -- they make me burp pepper taste for hours afterwards ) and couldn't survive without copious amounts of veggies each day. Cooked the right way, Brussels sprouts are now like candy to me.

I can credit Chef Neal Fraser at BLD with opening the Brussels sprouts door for me. I order them with the "Self Constructive" dinner (you can design your own combination of protein and vegetables). Roasted and caramelized, they're a heavenly accompaniment to the grilled organic Rocky Jr. half chicken (insert mouth watering here).

Tonight, I opted to combine the mini-cabbages with some cauliflower for a potent (and delicious) cruciferous punch to my infection. The result:

Roasted Brussels Sprouts and Cauliflower with Rosemary and Garlic

1 lb. Brussels sprouts
1/2 head of cauliflower
2 springs of rosemary
3 garlic cloves
3 tablespoons olive oil

Preheat oven to 450. Prepare the Brussels sprouts by removing the tough outer leaves (dark green) and slicing off the tough ends. Cut each sprout in half lengthwise. Cut the cauliflower into bite-sized florets, and thinly slice each garlic clove. Run your fingers down the sprig of rosemary to separate the leaves from the stalk; chop well. Put the sprouts, cauliflower, rosemary, and garlic in a bowl and toss with the olive oil. Spread on a baking sheet. Roast 20-30 minutes, stirring halfway through, until vegetables are nicely browned (be careful not to burn).