It really is good to eat your brussels sprouts, and this morilla cream sauce, made with toasted sunflower seeds, will make a believer out of anyone. My father owns a plantation in San Quintín, Baja, where he grows and exports vegetables, including brussels sprouts. When I was young he would bring them home by the overflowing crateful—leaving me and my mother to come up with new, exciting ways to prepare them. This is my favorite recipe for serving the sprouts with a meal. For snacking, I love them coated with a little olive oil, sea salt, and black pepper and roasted until very crisp.

　　

Ingredients

serves 4 to 6

　　3 tablespoons unsalted butter

　　2 pounds brussels sprouts, halved

　　1 cup chicken broth

　　1/2 cup roasted salted sunflower seeds

　　3 scallions (white and pale green parts only), minced

　　1 morilla chile, stemmed, seeded, and very thinly sliced

　　1/2 cup heavy cream

　　Salt and freshly ground black pepper

　　

Step 1

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.

　　

Step 2

Melt the remaining 1 tablespoon butter in the same pan. Add the sunflower seeds, scallions, and chile and sauté 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, return the brussels sprouts to the pan, and toss to coat them with the cream. Season the brussels sprouts to taste with salt and pepper, and serve.

　　Fresh Mexico