The Best Brussel Sprout Recipe
This recipe is from The Healthy Kitchen, a cookbook written by Andrew Weil + Rosie Daley. This is one of the first cookbooks I ever bought when transitioning to cooking and eating healthy.
Calories:
Ingredients
- 1 lb. brussels sprouts
- 1 tsp. salt
- 2 tbsp. extra virgin olive oil
- 1 tsp. hot pepper flakes adjust to your tastes
- 5 cloves finely minced garlic
- 1/4-1/2 tsp freshly grated nutmeg
- 1/2 cup freshly grated parmesan cheese
Instructions
- Trim the ends of the brussels sprouts and remove and discard any discolored outer leaves. If the sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
- Bring 2 quarts of water to a boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender (about 5 minutes). Drain the sprouts well.
- Wipe and dry the pot and heat the olive oil over a medium heat. Add the red pepper flakes and garlic and saute for 1 minute or until fragrant. Add the sprouts and nutmeg and sauce for another minute. Mix the Parmesan cheese and toss the sprouts until the cheese melts.