Brussels Sprouts You WILL Love

What? You hate Brussels sprouts?

Trust me – you don’t hate them. You’ve merely had poorly prepared Brussels sprouts.

I usually oven roast sprouts, after tossing with olive oil and garlic (very good). However, we had a hankering for something spicier this week. Rather than heading to our favorite mom-and-pop Tex-Mex joint, I rummaged in the pantry, googled for some ideas and came up with something far tastier than eating out.

Or at least The Boy thinks so. That’s got to count for something.

• 1 lb Brussels sprouts, washed and trimmed
• 2 T. butter
• 1/2 c. chicken stock
• 1/4 c. heavy cream
• 2 T. chopped chipotle chiles in adobo sauce
• 1/8 c. chopped green onions

Melt 1 T. butter in saute pan. Add Brussels sprouts and chicken stock. Cover and simmer until tender, about 5-7 minutes. Remove lid and simmer until stock evaporates. Remove sprouts and set aside. In the same pan, add remaining butter. Melt and stir in chipotles. Cook until bubbly. Add cream and cook for five minutes, stirring constantly. Add chicken stock if sauce gets too thick. Add green onions, cook for an additional minute. Pour over sprouts and serve.

I added roasted chicken (dusted with jalapeno salt), steamed carrots and brown rice to complete the meal, pouring the sauce over everything.

Trust me: You WILL love Brussels sprouts when you eat them with chipotle crema.