Garlic-Roasted Brussels Sprouts with Mustard Sauce
Total TimePrep/Total Time: 20 min.
- 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
- Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
- Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally.
- Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.
Nutrition Facts3/4 cup: 167 calories, 12g fat (5g saturated fat), 27mg cholesterol, 241mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 4g protein.
Feb 17, 2019
Surprisingly easy and quick to prepare, but a great end result. I'll admit right off I'm stingy about giving five stars to anything not blow-me-away special, but this came close. I'm going to experiment with different mustards and maybe even different cream. This time I used a Trader Joe's 8-oz carton of "Heavy Whipping Cream" but I might experiment with fresher stuff next time. Also, I bought fresh brussels sprouts, but not the stuff still on the stalk from a Farmer's Market. Picky, picky. But that might bump it to five stars!
Jun 2, 2018
I used half and half cream and black ground pepper for sauce and a 1 lb. 4-oz. package of fresh Brussels sprouts. This is definitely a delicious side dish and the sauce is really like a dip! I really enjoyed this recipe!
Dec 26, 2017
I used frozen Brussels sprouts since I did not have fresh ones, and that worked fine. I prepared the Brussels sprouts, and when it was time to serve them, I realized I had not made the sauce. They still tasted good, and I will make them again, only next time I will make the sauce.
Nov 10, 2017
I'm rating this as a five-star but if you're thinking of not using the sauce, I'd go down to 3-star. My brussels sprouts weren't done in the time indicated, I had to cook them longer (which is not usual for me, since my oven runs a tad hot). Maybe the ones I had were overly large? There was also very little flavor on the brussels sprouts themselves, which was disappointing. HOWEVER, when you add in the mustard cream sauce, WOW. These were amazing!!! I didn't want to stop eating them! I'm definitely going to make this again!
Nov 4, 2017
delicious easy. I quartered some of the big ones, making sure part of the stem was intact on each piece, so they would bake evenly. I sprinkles just a little shredded cheese on when they were done. yummmm.
Aug 31, 2017
Easy and delicious! A keeper. I added some caramelized onions. Very good recipe.
Apr 18, 2017
Great way to roast Brussels sprouts and very easy to make.
Dec 29, 2016
If you like brussel sprouts, you will love these, although I did roast for a little too long. Next time will only roast under 10 min and keep a close eye on them. Great flavor!
Nov 8, 2016
only had frozen sprouts so took a little longer to roast, turned out well
Apr 23, 2015
So quick & easy! Absolutely delicious! My husband said I could make this again....tomorrow! My very picky 15 yr. old son ate 2 bites without any complaints & he never eats vegetables unless it's potatoes. This was a big deal!