800 g/1 3⁄4 lb Brussels sprouts, trimmed
25 g/1 oz butter pinch of freshly grated nutmeg
6 tablespoons freshly grated Parmesan cheese salt and pepper


1.Cook the Brussels sprouts in salted, boiling water for 15 minutes, then drain. Melt the butter in a pan and, when golden brown, add the sprouts and cook over a low heat for a few minutes.
2.Season with salt and pepper to taste and add the nutmeg. Transfer to a warm serving dish, sprinkle with the Parmesan and serve.

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