They are Baaaackkk!!!

You know you loved the last recipe that helped you figure out what to do with that oh so dreaded brussel sprout well they are back in an awesome new recipe my mom discovered while watching food network and passed my way. This recipe is great and you dont even have to buy the expensive ingredient if you dont want to you can make it with or without a few things and it is amazing and sure to become one you will make again and again.
This recipe can be found on foodnetwork.com

Brussel Sprouts Supreme


Ingredient:

• 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 ( we found these at no frills in the hispanic food section)
• 1/2 cup pine nuts( Have made 2 times once with and once without both were great)
• 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.

Rating-5 out of 5

Look- It doesn't look super appetizing but you wont care once you taste it

Difficulty- Alot of steps but only basic cooking knowledge to complete

Review- This dish was great and very complex The Morita peppers are smoky and hot and the cream mellows them out and then add the brussel sprouts to all of that and you have a winning dish.

Sorry for no pic I completely forgot to take one before we ended up eating the whole pan. These are a little spicy for kids but if you get the peppers out they are fine and definitely tolerable for them.