Tuesday, November 20, 2012

Roasted Brussels Sprouts with Dijon Cream Sauce

Roasted Brussels Sprouts with Dijon Cream Sauce
Picture from chewnibblenosh
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Roasted Brussels Sprouts with Dijon Cream Sauce

“I served it up with the simple Dijon sauce and we gobbled up every last bite.  The smokiness of the kielbasa works deliciously with the toasty sprouts and onions.” Christine


1 pound Brussels sprouts, outer leaves removed, stems trimmed, and halved lengthwise

1 red onion, cut into small wedges, about 2 cups total

8 ounces kielbasa, sliced into ½” slices

2 tablespoon olive oil

Salt and pepper, to taste

½ cup heavy cream

¼ cup Dijon mustard

1 tablespoon honey

1 teaspoon apple cider vinegar


Preheat the oven to 450°F.

Toss the sprouts, red onions, and kielbasa slices in a bowl with the olive oil, salt, and pepper.

Spread the mixture out in a single layer on a baking sheet.

Roast for 20 minutes, or until sprouts are very tender, yet still crisp.

Meanwhile, simmer the cream, mustard, honey, and vinegar together in a small saucepan on 
the stove top, over low heat, for 10 minutes until slightly thickened.

Serve the sauce with the roasted sprouts.

You can combine this amazing recipe with some others from our collection.

Serves: 4-6

Enjoy this recipe and many more visiting chewnibblenosh

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