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Picture from chewnibblenosh 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
Ingredients:
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
Preparation:
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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