Holiday Sides: Roasted Brussels Sprouts With Dijon Cream Sauce
From champagnetime 10 years agoIngredients
- Toss: shopping list
- 1 lb. Brussels sprouts -- halved lengthwise shopping list
- 2 cups red onions -- cut into wedges shopping list
- 8 oz. kielbasa -- 1/2 inch thick slices (subbed mini meatballs from home made bulk sausage) shopping list
- 2 T. olive oil shopping list
- Salt and pepper shopping list
- Simmer: shopping list
- 1/2 cup heavy cream (subbed canned milk-no heavy cream) shopping list
- 1/4 cup Dijon mustard shopping list
- 1 T. honey shopping list
- 1 teaspoon apple cider vinegar shopping list
How to make it
- Preheat oven to 450°.
- Toss sprouts, onions, and kielbasa in a bowl with the oil, salt, and pepper. Spread in a single layer on a baking sheet and roast 20 minutes (30 minutes was perfect), or until sprouts are tender, yet still crisp.
- Simmer cream, mustard, honey, and vinegar in a saucepan over low heat for 10 minutes, or until slightly thickened. To serve, spoon sauce over roasted sprouts.
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