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

Instructions

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.
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.
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.