1 pound Brussels sprouts
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1 teaspoon hot red pepper flakes or to taste
1/4 teaspoon nutmeg or to taste, preferably freshly grated
1/2 cup freshly grated Parmesan cheese (optional)
Salt to taste
Trim ends off Brussels sprouts and remove any discolored outer leaves. Cut or chop the sprouts roughly (1/4 inch pieces). You should have about 4 cups.
Heat oil in a nonstick skillet over medium heat. Add onion, red pepper flakes and a pinch of salt and sauté, stirring frequently, until onion is golden.
Add the chopped sprouts and sauté, stirring frequently, until sprouts are bright green and crunchy tender, about 5 minutes. Add the nutmeg and mix well.
Turn off heat, add the optional grated cheese, and mix well. Serve at once.
We thank Nash’s own farm share coordinator, Susan, for this tasty recipe!