Brussels sprouts may not be everyone's favorite vegetable, but this preparation sure makes them delicious: creamy, nutty, spicy, and packed with nutrients!
brussel sprouts- good source of vitamins A,C, and K; good source of potassium (helps lower blood pressure); high in fiber (aids in digestion, helps lower cholesterol); good source of folate (essential for pregnant women; helps guard against brain and spinal-cord-related birth defects); rich in glucosinolates (antioxidants; cancer-fighting properties)
pine nuts- great source of monounsaturated fats (associated with lower cholesterol levels and lower risk of heart attacks); high in iron (essential for healthy circulation and nerve regulation); contain lutein and vitamin A (antioxidants crucial for healthy vision); contain pinoleic acid (an effective appetite suppressant); helps to improve symptoms of fatigue; also contain Vitamin E, Vitamin K, copper, and manganese (all promote a healthy cardiovascular system)
currently listening to:
2NE1- Falling in Love [click here for eng subbed version]
2 Tablespoons, divided
1 1/2 pounds Brussels sprouts
1 cup chicken broth
1/2 cup green onions, thinly sliced (white and pale green parts only)
2 serrano peppers (can also use morita or pasilla chiles)
1/2 cup pine nuts
1/2 cup heavy cream
salt and freshly ground black pepper
prep time: 5-10 min
cook time: 15-20 min
adapted from Food Network, Marcela Valladolid
1. Halve the Brussels sprouts, and slice the green onions. Seed the peppers and coarsely chop them.
2. In a large skillet or saucepan, melt 1 Tablespoon of the butter over medium-high heat. Add the Brussels sprouts and stir until they are well coated in the butter, for about 1 minute.
3. Add the chicken broth, and cover the skillet. Simmer on medium-high heat until the Brussels sprouts are tender, about 7 minutes. Remove the lid and continue to simmer for about 4 more minutes, until all of the broth has evaporated. Transfer the sprouts to a bowl and set aside.
4. In the same pan, melt the other 1 Tablespoon of butter. Add the green onion, chiles, and pine nuts. Saute for about 2 minutes, until the pine nuts are nicely toasted.
5. Stir in the heavy cream, and bring the mixture to a boil. Reduce the heat to medium, and pour the Brussels sprouts back into the pan. Toss the mixture to coat the sprouts evenly with the sauce. Season with salt and pepper.