Ingredients:
Trim the base of the sprouts, discard 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, 12 to 15
minutes. Drain and refresh under cold running water.
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 saute quickly to brown them on all sides.
Season with salt, pepper, and nutmeg. Serve immediately.