I understand why Brussels sprouts top the list of detested vegetables for many people. When they are large, old, or overcooked, they tend to have an obnoxious, barnyardy flavor that some people are sensitive to whereas others are not. You can minimize this by choosing smaller, fresh-looking sprouts and cooking them just until they are crunchy-tender and bright colored. (Do not use frozen sprouts.) The secret of this dish is balancing ingredients to mellow the strong flavor of these miniature cabbages. Olive oil, garlic, red pepper, Parmesan, and, especially, nutmeg do the trick admirably.

　　

Ingredients

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

　　1/2 cup freshly grated Parmesan cheese

　　

Step 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.

　　

Step 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.

　　

Step 3

Wipe and dry the pot and heat the olive oil in it. 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.

　　

Nutrition Per Serving

Per serving: 500.0 calories

　　290.0 calories from fat

　　32.0g total fat

　　10.0g saturated fat

　　35.0mg cholesterol

　　2420.0mg sodium

　　35.0g total carbs

　　13.0g dietary fiber

　　9.0g sugars

　　26.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　The Healthy Kitchen by Andrew Weil, M.D., and Rosie Daley. Copyright © 2002 by Andrew Weil, M.D., and Rosie Daley. Published by Knopf Doubleday Publishing Group. All Rights Reserved.Andrew Weil, M.D. is a Clinical Profession of Medicine at the University of Arizona and director of its Program in Integrative Medicine. He is a founder of the National Integrative Medicine Council in Tucson, Arizona, where he lives.Rosie Daley trained as a chef at the Cal-a-Vie spa near San Diego and was Oprah Winfrey's chef. She lives in Encinitas, California.