Brussels Sprouts for People Who Think They Hate Brussels Sprouts

Name: Brussels Sprouts for People Who Think They Hate Brussels Sprouts
Yield: 4 servings
Ingredients: 1 1 pound Brussels sprouts; 1 1 teaspoon salt; 1 2 tablespoons extra virgin olive oil; 1 1 teaspoon hot red pepper flakes, or to taste; 1 5 cloves garlic, finely minced; 1 1/4 - 1/2 teaspoon nutmeg, or to taste, preferably freshly grated; 1 1/2 cup freshly grated Parmesan cheese

From the kitchen of Carly

Crispy-edged Brussels sprouts tossed with garlic, nutmeg, and a serious hit of red pepper, then finished with salty Parmesan. The secret is a quick boil and even quicker sauté. This converts skeptics.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound Brussels sprouts
11 teaspoon salt
12 tablespoons extra virgin olive oil
11 teaspoon hot red pepper flakes, or to taste
15 cloves garlic, finely minced
11/4 - 1/2 teaspoon nutmeg, or to taste, preferably freshly grated
11/2 cup freshly grated Parmesan cheese

Instructions

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.