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Roasted Brussels Sprouts with Creamy Mustard Sauce

Jim Franco
Yield Makes 8 to 10 servings
You can clean the Brussels sprouts and peel and cut shallots the day before making this dish. Note: A pan with a wide, flat bottom, such as a skillet, will reduce a liquid much faster than a high-sided saucepan. In general, reduce cream mixtures at a low boil so they don't boil over, but stocks or wine can be reduced over high heat. Prep: 17 minutes, Cook: 25 minutes.


  • 2 pounds Brussels sprouts, trimmed
  • 3 tablespoons butter, melted and divided
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 medium shallots, minced (1/2 cup)
  • 3 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 3/4 cup whipping cream
  • 2 tablespoons chopped fresh parsley

How to Make It

  1. Preheat oven to 425°.

  2. Cut Brussels sprouts in half lengthwise; toss to coat evenly with 2 tablespoons butter, 2 tablespoons olive oil, sea salt, and pepper. Bake on a 15- x 10- x 1-inch jellyroll pan at 425° for 18 minutes or until Brussels sprouts are tender and outer leaves are golden brown and slightly crispy, stirring halfway through.

  3. Heat remaining 1 tablespoon butter and oil in skillet over medium heat. Sauté shallots for 2 minutes or until translucent and cooked through. Add vinegar; reduce heat to low, and cook 1 minute. Stir in mustard and cream; bring to a low boil. Let simmer and reduce about 5 minutes or until sauce is thick and creamy. Toss Brussels sprouts with parsley, and drizzle half the warm sauce over the top. Serve remaining sauce on the side.