Every Thanksgiving at the market, we sell pounds of these as a side to our turkeys. It’s an easy weeknight side to any entree, and leftover dijon cream goes beautifully with most roasted vegetables, such as asparagus, carrots, or potatoes.
Serves 4
1 pound brussels sprouts, tough outer leaves removed, stems trimmed, and halved lengthwise
2 tablespoons olive oil
Sea Salt and freshly ground black pepper to taste
1 shallot, minced
1/4 cup dry white wine
1 tablespoon Dijon mustard
1 cup heavy cream
1. Preheat oven to 375 degrees F.
2. Toss the brussels sprouts with 1 tablespoon of the the olive oil, and salt and pepper to taste. Spread out in a single layer on a rimmed baking sheet, and roast in the oven for 20 to 25 minutes, until tender and slightly golden around the edges.
3. While the brussels sprouts are roasting, heat the remaining olive oil in a small saucepan over medium heat until hot and add the shallot. Cook and stir about 3 minutes, add the wine and let reduce for about 30 seconds. Whisk in the mustard and cream and let come to a low boil. Boil, stirring occasionally for 4 to 5 minutes until the sauce has reduced by half and is thick and creamy. Season with salt and pepper to taste.
4. Toss the roasted brussel sprouts with the Dijon cream sauce and serve immediately.
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