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Brussel Sprouts in Chipotle Cream

Mini baby cabbages is how I describe brussel sprouts. They taste like cabbage, they look like cabbage but I definitely like them more than cabbage. Maybe it's their cute little size that makes them more appealing. Regardless, I'll admit that this is one vegetable I don't eat or prepare often enough. This recipe for Brussel Sprouts in Chipotle Cream has a nice Mexican twist. It has a very subtle heat which adds a great depth of flavor. The candied walnuts add not only a touch of sweetness but a contrasting texture too. This is definitely a delicious way to prepare brussel sprouts that I recommend everyone try...

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.


7 comments

  1. man every time you post it gets better and better and better! i love following your journey. i plan on starting culinary school my self next year!

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  2. You just blew my mind. This sounds soooo good.

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  3. I'm going to have to try this. We are starting to like grilled brussels sprouts in this house. Thanks for sharing!

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  4. I was just thinking to myself, "I want a side dish to go with my Thanksgiving turkey enchiladas. I like brussels sprouts..." and then there was your post! Can't wait to make them them. Thanks!

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  5. Yes, please! I love brussels sprouts, but I end up just simply roasting them most of the time. I love this recipe idea!

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  6. I made this last night, and they are divine. Make sure you get a little sear on the flat side of your sprouts for an excellent "umami" addition to the flavor.
    I did not have scallions or walnuts, however, so I simply omitted them. I added one clove of garlic instead.
    Thank you for sharing!

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  7. I just had to post to thank you for this. I was at a party where they served these brussels sprouts in a creamy chipotle sauce with bacon bits and it was so good, I thought about it for weeks afterward. I couldn't find the exact recipe and using yours (replacing the walnuts with well-done pancetta), I pretty much got the taste I was looking for. I made it twice to rave reviews. The second time, I made sure to get a sear as monika above suggested. I'm thinking of trying it again tonight, but maybe roasting or partially roasting the brussels sprouts for a little added crunch. :)

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