Roasted Brussels Sprouts With Dijon Cream Sauce
From CisF 10 years ago
- 20 min to make
- Serves Makes: 6 Cups
(Cuisine at home, December 2005, Issue 54, p. 25)
Ingredients
- Toss: shopping list
- 1 lb. Brussels sprouts, halved lengthwise shopping list
- 2 cups red onions, cut into wedges shopping list
- 8 oz. kielbasa, shopping list
- 1/2 inch thick slices (subbed mini meatballs from home made bulk sausage) shopping list
- 2 T. olive oil 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 t. 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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