The recipe is from Food Network Chef Marcela Valladolid and originally used mushrooms. However, this was an adaptation since the specific mushrooms called for weren't available. What I like about this is that the recipe is approachable, has some Mexican influence and makes for a great twist on a popular holiday dish. The combination of sweet and spicy along with creamy and crunchy really gives this side dish some character. If you wanted to, you could also stir in some cooked, crumbled chorizo for a heartier side dish.
Brussel Sprouts in Chipotle Cream
recipe from Marcela Valladolid
3 tablespoons unsalted butter
2 pounds brussel sprouts. halved
1 cup chicken broth
1/2 cup candied walnuts, chopped
3 scallions (white and pale green parts only)
1 chipotle chile in adobo sauce, very thinly sliced
1/2 cup heavy whipping cream
Salt and pepper to taste
Melt 2 tablespoons of butter in a large heavy saucepan over medium high heat. Add the brussel sprouts and stir for 1 minute to coat them with butter.
Add the broth, cover, and simmer for 7 minutes, or until the brussel sprouts are tender. Uncover and continue to simmer for 4 minutes, or until all of the broth evaporates. Transfer brussel sprouts to medium bowl.
Melt remaining 1 tablespoon of butter in same pan. Add the walnuts, scallions, and chile and saute for 2 minutes.
Stir in the cream and bring to a boil. Reduce the heat, return the brussel sprouts to pan, and toss to coat them with the cream. Season the brussel sprouts to taste with salt and pepper.