Roasted Brussels Sprouts with Creamy Mustard Sauce

Roasted Brussels Sprouts with Creamy Mustard Sauce
Photo by Jim Franco

Ingredients

  • 3 tablespoons sherry vinegar
  • ¾ cup whipping cream
  • 3 tablespoons butter, melted and divided
  • 3 tablespoons olive oil, divided
  • 2 medium shallots, minced (1/2 cup)
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon freshly ground pepper
  • + 3 more ingredients
    • ½ teaspoon sea salt
    • 2 pounds Brussels sprouts, trimmed
    • 1 tablespoon Dijon mustard

1. Preheat oven to 425°.2. Cut Brussels sprouts in half lengthwise; toss to coat evenly with 2 tablespoons butter, 2 tablespoons olive oil, sea salt, and 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 brow...

View full recipe at My Recipes

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