Camembert with Walnuts and Brussels Sprouts
Preheat the oven to 180°C (approximately 350°F).
Take the Camembert from the packaging, place in ovenproof bowls and bake in preheated oven for about 20 minutes.
Meanwhile rinse the sprouts, brush, remove the outer leaves, cut the stems crosswise and blanch 10-15 minutes in boiling salted water. Strain, rinse with cold water, drain and cut in half.
In a pan, melt the butter and swirl the Brussels sprouts for 2-3 minutes. Season with salt, pepper and a pinch of nutmeg.
Toast the nuts in a hot frying pan, remove, allow to cool and chop coarsely.
Distribute the sprouts around the cheese, garnish with the nuts and parsley and serve immediately.