Dijon Garlic Brussel Sprouts

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One of my favorite food trends of 2013 was Brussels sprouts. It became a hit in restaurants in 2012 and at home in 2013. Those micro cabbages are versatile, delicious, and you’ll feel good about eating them because they’re traditionally hated vegetables. C’mon, you know eating long-hated Brussels sprouts can make you feel a little bit superior. Wait, maybe it’s just me. This time I roasted them off so you can stuff them with a few crispy leaves and drizzle with a creamy Dijon garlic sauce.

raw material

2 lbs.fresh Brussels sprouts, trimmed and halved
2 TB.olive oil
salt and pepper
1/2 sweet onion, diced
2 cloves of garlic, crushed
1 tsp.all purpose flour
2 tsp.Dijon mustard
1/2 cup heavy cream


1. Preheat the oven to 400 degrees.

2. Spread the Brussels sprouts on a 4-sided baking sheet. Drizzle olive oil over top and season with salt and pepper. Bake 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 fry the onions for about 5 minutes. Add garlic and sauté 1 minute more.

4. Add the flour and mustard and stir until it becomes a paste and there is no more white powder.

5. Add heavy cream. The sauce should thicken within 2 minutes. Drizzle over cooked Brussels sprouts. Serve hot.