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Brussels Sprouts


  • 1 lb Brussels sprouts
  • 2 Tbl extra-virgin olive oil
  • 1 medium onion, diced
  • 1 tsp hot red pepper flakes or to taste
  • 1/4 tsp nutmeg or to taste, preferably freshly grated
  • 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 the 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