In Belgium, this is not just any vegetable: it is a whole meal, especially if you add cubes of bacon to it. It really is a vegetable that divides the country: half love 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 warm, especially in winter.
- Cut off the base of the sprouts, discard the tough outer leaves and rinse them well.
- Steam the sprouts for 10 to 12 minutes or until tender, then rinse briefly under cold running water.
- Melt the butter in a large skillet over high heat and cook gently until it turns a nut brown color, taking care not to let the butter burn.
- Add the Brussels sprouts and fry them quickly to brown them on all sides.
- Season with salt, pepper, nutmeg and serve immediately.