Brussels Sprouts for People Who Hate Brussels Sprouts

By Rachelle Bowden in Food on Oct 26, 2006 4:23PM

"Eat your brussels sprouts!" It's something we've probably all have had yelled at us since we were 5 years old. As a result, most of us rebel against the poor brussels sprout. But the thing is, mushy, boiled brussels sprouts like your mom made aren't the way to make them. At all. Just pretend that those aren't brussels sprouts. Those are mush sprouts. So if we say, "Hey! We're making brussels sprouts tonight!," don't turn up your nose. These are good, yummy brussels sprouts and are no relation to mush sprouts. Besides, everything is better with cheese on it, right? Try these brussels sprouts out!

Here's what you need:

1 pound of brussels sprouts
1 teaspoon of salt
2 tablespoons of extra-virgin olive oil
1 teaspoon of hot pepper flakes, or to taste
5 cloves garlic, finely minced
1/4-1/2 teaspoon of nutmeg, or to taste, preferably fresh grated
1/2 cup freshly grated Parmesan cheese

Here's what you do:

First, trim the ends off the brussels sprouts, and remove and discard any discolored leaves. If you've got big sprouts (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut in half.

Next, bring 2 quarts of water to a boil, then add salt and sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about five minutes. Do not overcook -- you don't want mush sprouts! Drain well.

Wipe and dry the pot, and heat olive oil in it. Add red pepper flakes (or we used some cumin) and garlic, and saute for 1 minute. Add sprouts and nutmeg, and saute for another minute. Mix in the Parmesan cheese, and toss sprouts until cheese melts.

Serve hot, but if you can't finish them, these sprouts also reheat well.

Thanks to Erin for sharing this recipe!