Garlic Roasted Brussels Sprouts with Mustard Sauce
1 ½ lbs. Fresh brussels sprouts, halved
2 tablespoons olive oil
3 garlic clothes, minced
½ cup heavy whipping cream
3 tablespoons dijon mustard
1/8 teaspoon white pepper
dash salt
Preheat oven to 450. Place brussels sprouts in an ungreased 10x15x1” baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat. Bake uncovered 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; cook 1-2 minutes or until slightly thickened. Spoon over brussels sprouts
