One of my favorite food trends of 2013 was brussel sprouts. It made it big in restaurants in 2012 and made it big in homes in 2013. Those miniature cabbages are just so versatile and delicious and you feel all good about yourself eating them because they are a traditionally hated veggie. Come on, you know it makes you feel a bit superior to be eating the long hated brussel sprout. Wait, maybe it’s just me. This time I’ve roasted them off so you get a few crispy leaves in there, then drizzled them with a creamy dijon garlic sauce.
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
1. Preheat oven to 400 degrees.
2. 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.
3. 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.
4. Stir in the flour and mustard until it is all pasty and no longer has white powder showing.
5. Stir in heavy cream. Sauce should thicken within 2 minutes. Drizzle over cooked brussel sprouts. Serve hot.