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<RecipeHeader>
<RecipeTitle>BRUSSELS SPROUTS - Garlic-Roasted Brussels Sprouts with Mustard Sauce</RecipeTitle>
<Category></Category>
<NbPersons>6</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
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<IngredientText>Garlic-Roasted Brussels Sprouts with Mustard Sauce
Taste of Home Magazine
Ingredients</IngredientText>
<Ingredient id="1541" quantity="1.5" unit="pounds" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.5" unit="pounds">1-1/2 pounds</IngredientQuantity>
<IngredientItem>fresh Brussels sprouts</IngredientItem>
<IngredientComment>halved</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="tablespoons" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<IngredientItem>California Olive Ranch® Olive Oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="3.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="">3</IngredientQuantity>
<IngredientItem>garlic cloves</IngredientItem>
<IngredientComment>minced</IngredientComment>
</Ingredient>
<Ingredient id="1971" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="240.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="cup">1/2 cup</IngredientQuantity>
<IngredientItem>heavy whipping cream</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1355" quantity="3.0" unit="tablespoons" comment="" defaultState="true" weightGram="15.624999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="tablespoons">3 tablespoons</IngredientQuantity>
<IngredientItem>Dijon mustard</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="726" quantity="0.125" unit="teaspoon" comment="white" defaultState="true" weightGram="2.1" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.125" unit="teaspoon">1/8 teaspoon</IngredientQuantity>
<IngredientItem>white pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="1.0" unit="Dash" comment="" defaultState="true" weightGram="0.4" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="Dash">Dash</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>My Savings Add to Grocery List
Directions
Place Brussels sprouts in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
Bake, uncovered, at 450° for 10-15 minutes or until tender, stirring occasionally.
Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Spoon over Brussels sprouts. Yield: 6 servings.

Originally published as Garlic-Roasted Brussels Sprouts with Mustard Sauce in Country Woman October/November 2011, p27
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