Parmesan Brussels Sprouts

I was tickled to start seeing Brussels sprouts at the grocery store this fall. Some people are anti-Brussels sprouts. Sure they're a little stinky and strange, but they are so good. And I figure sometimes I'm a little stinky and strange, so why discriminate?

Typically I roast my Brussels sprouts to caramelize their flavor and add a bit of sweetness. But this time I wanted to try something else. After a quick search on the interweb, I found a recipe for "Brussels Sprouts for People Who Think They Hate Brussels Sprouts." I absolutely had to try it.

I thought these were delish, but I like Brussels sprouts to start out with. If you do hate Brussels Sprouts, let me know if these win you over. And if you want to try roasting Brussels sprouts, try this recipe: Roasted Sweet Potatoes & Brussels Sprouts. It's still my favorite.

Parmesan Brussels Sprouts
Serves: 4
Adapted from The Healthy Kitchen via epicurious.com

1 pound Brussels sprouts
Salt and pepper
1 tablespoon olive oil
1/2 teaspoon hot red pepper flakes (or more if you like things spicy)
3 cloves garlic, minced
1/4 teaspoon nutmeg
1/4 cup grated Parmesan cheese

Bring a pot of water to a boil. Meanwhile, trim the ends off the Brussels sprouts, remove any outer leaves that are discolored, and cut sprouts in half. Add sprouts and a hearty pinch of salt to the boiling water, and cook until sprouts are just crisp tender, about 4 minutes.

Drain the sprouts and rinse them in cold water to stop the cooking and lock in that bright green color.

Wipe out and dry the pot you used to cook the Brussels sprouts. Add olive oil and turn the heat to medium. Cook the red pepper flakes and garlic for about one minute, until fragrant. Add sprouts and nutmeg and cook for another minute. Stir in the Parmesan cheese until it melts.