Roasted Brussels Sprouts with Creamy Mustard Sauce Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sara Foster
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 c
Ingredients
- 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
Instructions
- Preheat oven to 425 °.
- 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.
- 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.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment