Brussels sprouts may not be everyone's favorite vegetable, but this preparation sure makes them delicious: creamy, nutty, spicy, and packed with nutrients!
health benefits:
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]
ingredients:
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
serves 4-6
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.
Enjoy!