Roasted Sprouts

  • 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.