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4.67 from 6 votes

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: DIET, DINNER, sides
Cuisine: American, gluten free, low carb + keto, vegetarian
Author: Dani Spies


  • 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


  • 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.