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Brussels Sprouts, Garlic-Roasted with Mustard Sauce


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  • 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



Step 1

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.

6 servings.


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