Brussels Sprouts, Flemish Style (Spruitjes Op Z'N Vlaams)
By Chefs Ruth Van Warerebeek with Maria Robbins


1 1/2 pounds Brussels Sprouts (small) 
Salt and Fresh Ground Black Pepper to taste 
6 tablespoons Unsalted Butter (3/4 stick) 
1 pinch Nutmeg grated 


Trim the base of the sprouts, discarding the tough outer leaves, and rinse well. 

Place the sprouts in a large pot of salted water and bring to a boil. 

Boil uncovered, until a knife can be inserted without resistance, about 12-15 minutes. 

Drain and refresh under cold running water (which also stops the cooking process). 

Melt the butter in a large heavy skillet over high heat and cook carefully until it turns a nut brown color. 

Watch carefully to prevent the butter from burning. 

Add the sprouts and sauté quickly to brown them on all sides. 

Season with salt, pepper, and nutmeg. Serve immediately.