Roasted Brussel Sprouts with Dijon Cream Sauce

2014-12-28

Cuisine: American

Sauce blends well with the strong flavour of the sprouts This recipe serves

Ingredients

1 lb Brussels Sprouts, halve lengthwise
2 cups red onions, cut into wedges Onions, red
8 oz kielbasa, 1/2" slices Kielbasa, kolbassy, pork, beef, nonfat dry milk added
2 Tbs olive oil Oil, olive, salad or cooking
salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
1/2 cup heavy cream Cream, fluid, heavy whipping
1/4 cup Dijon mustard Mustard, Dijon
1 Tbs honey Honey, strained or extracted
1 tsp apple cider vinegar Vinegar, cider

Method

Step 1

Preheat oven to 450F Toss sprouts and onions and kielbasa in a bowl with oil, salt and pepper. Spread in a single layer on a baking sheet and roast 20 mins. or until sprouts are tender yet still crisp. Simmer cream, mustard, honey and vinegar in a saucepan over a low heat for 10 Mins or til slightly thickened. Spoon over roasted sprouts..

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