Brussels Sprouts Supreme
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 253
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 16
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 39
- Sodium
- 466
- Total: 25 min
- Prep: 7 min
- Cook: 18 min
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
Directions
- 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.