Roasted Brussel Sprouts with Dijon Cream Sauce


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


  • 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


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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