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. Then 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.
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. Not after tasting these!
- 1 lb Brussels Sprouts
- 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 tsp nutmeg or to taste
- 1/2 cup grated Parmesan cheese freshly grated if possible
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.
Boil 2 quarts of water, add salt and sprouts. Boil uncovered for about 5 minutes. You want to keep the sprouts on the crunchy side. Drain sprouts, discard cooking water and dry the pot.
Heat olive oil in the pot, add garlic and red pepper flakes. Saute for 1 minute. Add sprouts and nutmeg. Saute for 1 more minute. Add the Parmesan cheese and toss with the sprouts until the cheese slightly melts. Enjoy!!