Remove any yellow leaves from sprouts and trim off bottoms.

Using a steamer basket inside of pot, fill pot with about 2 inches of water. Cover and steam sprouts until crisp-tender, about 10 minutes.

Meanwhile, in a medium skillet, heat oil and saute shallots, about 2 minutes.

When sprouts are done, drain and add to shallots. Add broth.

Cover and cook over medium heat, 2 minutes.

Remove cover and cook 1-2 minutes, until broth is absorbed.

Season with nutmeg and salt to taste.