1 1/2 lbs Brussel Sprouts
6 tbsp unsalted butter
1/8 tsp freshly ground black pepper
1/4 tsp Salt
1 dash ground nutmeg
In Belgium, this is not just a vegetable: it is an entire meal, especially when you add cubes of bacon to it. It truly is a vegetable that divides the country: half of it adores the little green sprout while the other half can’t even stand the smell. In some countries, it is served cold in salads, but for Belgians, they are best served warm, especially in winter.
- Trim the base of the sprouts and discard the tough outer leaves, then rinse well.
- Steam the sprouts for 10 to 12 minutes or until just tender, then rinse them briefly under cold running water.
- In a large skillet over a high heat, melt the butter and cook it carefully until it turns a nut-brown color, but be sure to prevent the butter from burning.
- Add the sprouts and sauté quickly to brown them on all sides.
- Season with salt, pepper, nutmeg, and serve immediately.