Brussels Sprouts For People Who Think They Hate Brussels Sprouts
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves
2
If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end
3
If smaller, cut them in half
4
Bring 2 quarts of water to boil, add salt and the sprouts
5
Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes
6
Do not overcook them
7
Drain the sprouts well
8
Wipe and dry the pot and heat the olive oil in it
9
Add the red pepper flakes and garlic and sauté for 1 minute
10
Add the sprouts and nutmeg and sauté for another minute
11
Mix in the Parmesan cheese and toss the sprouts until the cheese melts
12
Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves
13
If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end
14
If smaller, cut them in half
15
Bring 2 quarts of water to boil, add salt and the sprouts
16
Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes
17
Do not overcook them
18
Drain the sprouts well
19
Wipe and dry the pot and heat the olive oil in it
20
Add the red pepper flakes and garlic and sauté for 1 minute
21
Add the sprouts and nutmeg and sauté for another minute
22
Mix in the Parmesan cheese and toss the sprouts until the cheese melts