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Image Credit: Christine
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.
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