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Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe

Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe photo by Taste of Home

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Don’t be afraid to bring out the brussels sprouts. Mellowed by roasting and cloaked with mustard sauce, they’ll delight even family members who avoided veggies before.—Becky Walch, Manteca, California

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Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1/8 teaspoon white pepper
Dash salt

Directions

Place Brussels sprouts in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
Bake, uncovered, at 450° 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 Brussels sprouts. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 167 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 241 mg sodium, 13 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Garlic-Roasted Brussels Sprouts with Mustard Sauce in Country Woman October/November 2011, p27

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Reviews for Garlic-Roasted Brussels Sprouts with Mustard Sauce

Garlic-Roasted Brussels Sprouts with Mustard Sauce

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Reviewed on Mar. 19, 2013 by mrszip63

First time cooking Brussels sprouts, and I loved them roasted.

Reviewed on Jan. 05, 2012 by shell7293

Great recipe! I made these for a New Years Day meal and they all vanished. I used the leftover sauce on my spiral ham...the friend who recommended this recipe to me said she sprinkled crumbled, cooked bacon over the sprouts....yum! I think i will try that next time!

Reviewed on Dec. 12, 2011 by debse9

The sauce is wonderful!

Reviewed on Dec. 06, 2011 by twinkly19

These are very good. I also salt & peppered them with the oil before roasting and I used frozen sprouts and cut them in half after they were cooked.

Reviewed on Oct. 25, 2011 by orangeoregoncat

This was super easy and tasty! I used a little more crushed garlic, some salt & pepper in the oil before baking the sprouts. For the sauce, I substituted half-n-half, and the texture and taste were great!