- 1-1/2 pounds fresh Brussels sprouts, halved
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 1/2 cup half-and-half cream
- 3 Tbsp Dijon mustard
- fresh cracked pepper
- sea salt
Preheat oven to 450°F. Place Brussels sprouts in a large baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
Roast for 10-15 minutes or until tender, stirring occasionally.
Meanwhile, in a small saucepan, combine cream, mustard, pepper and salt. Bring to a gentle boil then cook for 1-2 more minutes or until slightly thickened. Spoon over Brussels sprouts before serving.