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.