Garlic-Roasted Brussels Sprouts with Mustard Sauce

Don’t be afraid to bring out the Brussels sprouts. Mellowed by roasting and tossed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California

TOTAL TIME: Prep/Total Time: 20 min.YIELD: 6 servings.

Ingredients

• 1-1/2 pounds fresh Brussels sprouts, halved

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1/2 cup heavy whipping cream

• 3 tablespoons Dijon mustard

• 1/8 teaspoon white pepper

• Dash salt

Directions

• 1. Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.

• 2. Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally.

• 3. Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

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