Brussels Sprout Supreme

2  tablespoons		butter, divided
1-1/2  lb.		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 coarselies chopped
1/2  cup		pine nuts
1/2  cup		heavy cream
1  pinch		Salt and freshly ground black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Brussels Sprout Supreme ingredients. The serving size for any ingredient in Brussels Sprout Supreme may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat.
2 Add the Brussels sprouts and stir until coated with the butter, 1 minute.
3 Add the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes.
4 Uncover and continue to simmer until all of the broth has evaporated, about 4 minutes.
5 Transfer the Brussels sprouts to a medium bowl.

6 Melt the remaining 1 tablespoon butter in the same pan. Add the green onions, chiles, and pine nuts.
7 Saute until the nuts are toasted and the chiles are tender, about 2 minutes. Stir in the cream and bring to a boil.
8 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.