Brussels Sprouts with Parmesan and Crushed Red Pepper
Adapted from Epicurious, Andrew Weil, M.D., and Rosie Daley
1 pound Brussels sprouts
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 teaspoon hot red pepper flakes, or to taste
5 cloves garlic, finely minced
1/4 – 1/2 teaspoon nutmeg, or to taste, preferably freshly grated
1/2 cup freshly grated Parmesan cheese
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.
Here’s a link to a previous post on braised brussels sprouts with bacon and thyme…