Monday, November 1, 2010

RECIPE: Brussels Sprouts (for people who think they hate brussels sprouts)

From The Healthy Kitchen

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

1. 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.

2. 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

3. 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.

Contributed by Stephanie Leonard

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