Ingredients 2 lbs. fresh brussel sprouts, trimmed and halved 2 TB. olive oil Salt and Pepper 1/2 sweet onion, diced 2 cloves garlic, crushed 1 tsp. all-purpose flour 2 tsp. dijon mustard 1/2 cup heavy cream Instructions
- Preheat oven to 400 degrees.
- Spread the brussel sprouts out on a 4-sided baking sheet. Drizzle olive oil over them and season with salt and pepper. Roast in the preheated oven for 20 to 25 minutes until tender.
- Meanwhile, heat a small skillet over medium-high heat. Melt the butter and saute the onion for about 5 minutes. Add in the garlic and saute 1 minute more.
- Stir in the flour and mustard until it is all pasty and no longer has white powder showing.
- Stir in heavy cream. Sauce should thicken within 2 minutes. Drizzle over cooked brussel sprouts. Serve hot. Δ Δ
