Roasted Brussels Sprouts with Creamy Mustard Sauce

Name: Roasted Brussels Sprouts with Creamy Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 907 grams Brussels sprouts, trimmed; 3 Tbsps butter, melted and divided; 1 Tbsp Dijon mustard; 2 Tbsps chopped fresh parsley; 3 Tbsps olive oil, divided; 0 teaspoons freshly ground pepper; 1 teaspoons sea salt; 118 milliliters medium shallots, minced; 3 Tbsps sherry vinegar; 177 milliliters whipping cream

Roasted Brussels Sprouts with Creamy Mustard Sauce might be just the side dish you are searching for. This recipe makes 10 servings with 170 calories, 4g of protein, and 15g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. If you have shallots, sea salt, whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Cut Brussels sprouts in half lengthwise; toss to coat evenly with 2 tablespoons butter, 2 tablespoons olive oil, sea salt, and pepper.

Ingredients you will need

Brussels Sprouts

Olive Oil

Sea Salt

Butter

Pepper

Bake on a 15- x 10- x 1-inch jellyroll pan at 425 for 18 minutes or until Brussels sprouts are tender and outer leaves are golden brown and slightly crispy, stirring halfway through.

Ingredients you will need

Brussels Sprouts

Equipment you will use

Oven

Frying Pan

Heat remaining 1 tablespoon butter and oil in skillet over medium heat. Saut shallots for 2 minutes or until translucent and cooked through.

Ingredients you will need

Shallot

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add vinegar; reduce heat to low, and cook 1 minute. Stir in mustard and cream; bring to a low boil.

Ingredients you will need

Mustard

Vinegar

Cream

Let simmer and reduce about 5 minutes or until sauce is thick and creamy. Toss Brussels sprouts with parsley, and drizzle half the warm sauce over the top.

Ingredients you will need

Brussels Sprouts

Parsley