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
1Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
2Bake, uncovered, at 450° until tender, 10 to 15 minutes, stirring occasionally.
3Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1 to 2 minutes. Spoon over Brussels sprouts.
Total Time
Prep/Total Time: 20 Min.
Don’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks.
Nutrition Facts
3/4 cup: 167 calories, 12g fat (5g saturated fat), 27mg cholesterol, 241mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 4g protein.