Parmesan Brussels Sprouts Recipe

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Parmesan Brussels Sprouts recipe

Parmesan Brussels Sprouts

By: Gigi Howe

When I was looking through one of my recipe boxes for a recipe to post today, I picked this one.  This recipe has the subtitle:  Brussels Sprouts for People Who Think They Hate Brussels Sprouts.  I have to admit, I used to be a hater.  I hated them as a kid and figured that would never change.  I always thought they were “cute” but still hated them.  But a few months back, I decided it was time to give them another try and much to my shock and surprise, I like them.. a lot!!

At first I just sauteed them with some other vegetables.  I figured that would be “safe” and mask their flavor somewhat.  They I dared to prepare them by themselves.  So they have moved from the “I will never eat those nasty things again” list to “A” list.  🙂 Anyway, if you are already a fan or if you want to give them a chance, here’s a nice recipe to try.

Parmesan Brussels Sprouts

Ingredients:

  • Brussels Sprouts – about 1 lb.
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 – 5 cloves garlic (depending on how much you love garlic)
  • 1/2 teaspoon red pepper flakes or to taste
  • 1/4 – 1/2 teaspoon nutmeg or to taste
  • 1/4 – 1/2 cup grated Parmesan cheese (freshly grated if possible)

Directions:

  1. Cut off the ends of the Brussels sprouts and remove any discolored outer leaves.  If the sprouts are more than an inch in diameter, cut them in quarters lengthwise.  If the sprouts are smaller, cut them in half.
  2. Boil 2 quarts of water, add salt and sprouts.  Boil uncovered for about 5 mins.  You want to keep the sprouts on the crunchy side.  Drain sprouts, discard cooking water and dry the pot.
  3. Heat olive oil in the pot, add garlic and red pepper flakes.  Saute for 1 min.  Add sprouts and nutmeg.  Saute for 1 more minute.  Add the Parmesan cheese and toss with the sprouts until the cheese slightly melts. Enjoy!!

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Parmesan Brussels Sprouts

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  • Kathleen

    Wait, I don’t see nutmeg on the ingredients list. How much should I use?

    • Gigi

      Kathleen, sorry about that. I have fixed the recipe.. it calls for 1/4 – 1/2 teaspoon of nutmeg. Thanks for catching that!

  • John

    Cook them in Orange juice instead of water, making the for EAster side dish