Are you looking to get a tasty little something on the side this holiday season? Food Network Chef Marcela Valladolid is sharing her favorite holiday side recipes with "Extra"! Take a bite of these...


Brussels Sprouts in Morilla Cream
Serves 4-6

Ingredients:
3 tablespoons unsalted butter
2 pounds Brussels sprouts, halved
1 cup chicken broth
1/2 cup roasted sunflower seeds
3 scallions (white and pale green parts only)
1 morilla chile, stemmed, seeded, and very thinly sliced
1/2 cup heavy whipping cream
Salt and pepper to taste

Method of Preparation:
Melt 2 tablespoons of butter in a large heavy saucepan over medium high heat. Add the Brussels sprouts and stir for 1 minute to coat them with butter. Add the broth, cover, and simmer for 7 minutes, or until the Brussels sprouts are tender. Uncover and continue to simmer for 4 minutes, or until all of the broth evaporates. Transfer Brussels sprouts to medium bowl.

Melt remaining 1 tablespoon of butter in same pan. Add the sunflower seeds, scallions and chile, and saute for 2 minutes or until the nuts are toasted and chile is tender. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to pan, and toss to coat them with the cream. Season the Brussels sprouts to taste with salt and pepper.

Get Marcela's Roasted Chipotle Acorn Recipe!

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