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Brussels Sprouts Supreme

Recipe courtesy of Marcela Valladolid

Show: Mexican Made Easy

Episode: Great Side Dishes

Brussels Sprouts Supreme

Name: Brussels Sprouts Supreme
Prep time: P0Y0M0DT0H7M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons butter, divided; 1 1/2 pounds Brussels sprouts, halved; 1 cup chicken broth; 1/2 cup green onions, thinly sliced (white and pale green parts only); 2 morita or pasilla chiles, stemmed, seeded, and coarsely chopped; 1/2 cup pine nuts; 1/2 cup heavy cream; Salt and freshly ground black pepper

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Level: Easy
Total: 25 min

Prep: 7 min
Cook: 18 min

Yield: 4 to 6 servings

Level: Easy
Total: 25 min

Prep: 7 min
Cook: 18 min

Yield: 4 to 6 servings

Ingredients

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2 tablespoons butter, divided

1 1/2 pounds Brussels sprouts, halved

1 cup chicken broth

1/2 cup green onions, thinly sliced (white and pale green parts only)

2 morita or pasilla chiles, stemmed, seeded, and coarsely chopped

1/2 cup pine nuts

1/2 cup heavy cream

Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir until coated with the butter, 1 minute. Add the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Uncover and continue to simmer until all of the broth has evaporated, about 4 minutes. Transfer the Brussels sprouts to a medium bowl.
Melt the remaining 1 tablespoon butter in the same pan. Add the green onions, chiles, and pine nuts. Saute until the nuts are toasted and the chiles are tender, about 2 minutes. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to the pan, and toss to coat them with the cream. Season with salt and pepper, to taste, and serve.