Ingredients Jump to Instructions ↓

  1. 1 pound Brussels sprouts

  2. 1 teaspoon salt

  3. 2 tablespoons extra virgin olive oil

  4. 1 teaspoon hot red pepper flakes, or to taste

  5. 5 cloves garlic, finely minced

  6. 1/4 - 1/2 teaspoon nutmeg, or to taste, preferably freshly grated

  7. 1/2 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half. Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well. Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.


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