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Side Dish
4 - 6 servings
15 minutes
30 minutes
Chefs Ruth Van Warerebeek with Maria Robbins
1½ 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.
