SAUTÉED BRUSSELS SPROUTS

Some people advise to cut an x into the root end of every sprout, but it doesn't make any difference.  The sprouts are still bitter AND soggy. I kept experimenting and after making this dish I realized what makes brussels sprouts bitter: Cooking them whole. Ever since I cut them in half or take them apart; and I never had a bitter sprout since. 

SAUTÉED BRUSSELS SPROUTS

1 lb. Brussels sprouts

2 tsp oil
1 clove garlic, minced
3-4 Tbsp vegetable broth
salt to taste
chopped almonds
grated Parmigiano-Reggiano cheese (optional)

• In a large non-stick skillet heat the oil on medium heat.
• Add the almonds and toast lightly.
• Remove almonds and set aside.
• Trim off stem ends and cut the sprouts crosswise.
• Take apart the sprouts separating the leaves.
• Add the sprouts, garlic, salt, nutmeg and pepper to the pan.
• Sauté sprout leaves for two minutes.
• Add the broth one tablespoon at a time.
• Continue to sauté 6-8 minutes until sprouts are crisp-tender.
• Stir in the almonds and transfer to serving plates.
• Garnish with cheese.