Brussels Sprouts, Garlic-Roasted with Mustard Sauce
- 1-1/2 pounds fresh Brussels sprouts, halved
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard
- 1/8 teaspoon white pepper
- Dash salt
Place Brussels sprouts in an ungreased 15 x 10 x 1 baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
Bake, uncovered, at 450 degrees for 10-15 minutes or until tender, stirring occasionally.
Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Spoon over sprouts.