Brussels Sprouts with Garlic, Parmesan and Nutmeg

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.

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.*

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.

*I prefer to sauté the brussels, following the same directions as the recipe above, rather than boil.

For help finding and buying seasonal produce in your area (which will often save money as well as our environment), this site offers an interactive map that will show you seasonal produce by region:

http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/sea...