Brussels Sprouts

The last time I made Brussels Sprouts for Picky, it was Christmas.  Unfortunately, Picky came down with a fever just as we were starting to eat, so he doesn't remember whether he liked them or not.  I prefer to think that he did like them, whether he remembers or not!

I don't have the recipe that I made back in December, so I decided to look for another recipe.  I found one on Epicurious.  How could I not try a recipe titled "For people who think they hate Brussels sprouts."  That sounds like Picky to me!

Brussels Sprouts for People Who Think They Hate Brussels Sprouts

Adapted from Epicurious

This is a fairly simple recipe that was very tasty.  At least to me.  Picky didn't have a problem with the sprouts, but he did have a problem with the nutmeg.  I didn't hate them, but I do see his point.  I would make these again, but I would probably leave out the nutmeg since I do associate it with pumpkin pie, and it just didn't seem to go with the Brussels sprouts.

• 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 (optional)
• 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 well.

3.  Heat the olive oil in the empty pot. 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.