Ingredients

• 3 tablespoons unsalted butter
• 2 pounds Brussels sprouts, halved
• 1 cup chicken broth
• 1/2 cup roasted salted sunflower seeds
• 3 scallions, minced (white and pale green parts only)
• 1 morilla chile, stemmed, seeded and very thinly sliced
• 1/2 cup heavy cream
• Salt and freshly ground black pepper

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Instructions

1. Watch how to make this recipe.
2. Melt 2 tablespoons of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir for 1 minute to coat them with the 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 the Brussels sprouts to a medium bowl.
3. Melt the remaining 1 tablespoon butter in the same pan. Add the sunflower seeds, scallions and chile and saute for 2 minutes, or until the nuts are toasted and the chile is tender. Stir in the cream and bring to a boil. Reduce the heat and return the Brussels sprouts to the pan. Toss to coat with the cream and season the Brussels sprouts to taste with salt and pepper.