That was literally the title of the recipe when I found it on a recipe message board awhile ago. When I entrered Whole Foods today, the b. sprouts greeted me and I felt inspired to bring some home and give them a try. Brussel Sprouts do have a pretty poor reputation, especially as a tool for the culinary torture of children. But if you make them like this recipe says, you’ll have a healthy and totally non-sucky side to accompany your main course. The husband even gave them a major thumbs-up and asked for more.

Brussel Sprouts That Don’t Suck

1 lb brussel sprouts
1 tsp salt
2 tbsp olive oil
1 tsp hot red pepper flakes or to taste
5 cloves, garlic finely minced
¼ - ½ tsp nutmeg or to taste
½ cup freshly grated Parmesan

Trim the ends off the brussel 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.

Bring 2 quarts of water to a boil, add salt and the sprouts. Boil uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them! Drain well.

Wipe and dry the pot and heat the olive oil in it. Add the flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the parmesan and toss the sprouts until the cheese melts.

4.5 grams fiber
10 grams fat
162 calories
4 servings