Saturday, November 20, 2010

Roasted Brussels Sprouts with Dijon Cream Sauce

Every year (ok, so that means the last three or four) it seems I only get around to cooking Brussels sprouts once, and I always make this recipe.  I think it's because they are just around for a short time, and I really love this meal, so I never want to try anything else!  

The recipe is from Cuisine at Home, and it's actually written up as a holiday side dish.  I've never made it for a holiday meal though, just a regular weeknight meal, usually with some kind of starch to go with it (tonight, we served it over polenta).  It's basically roasted Brussels sprouts, red onion, and sliced sausage, with a tangy dijon cream sauce drizzled over it.  Sometimes I even skip the sauce; it's good, but roasted veggies are always really good on their own too.  

You could use any type of sausage you want, just as long as it's already fully cooked.  This recipe calls for kielbasa.  This time, I used some delicious chicken apple sausage from Applegate Farms.  I love their deli meat and sausage.  

Roasted Brussels Sprouts with Dijon Cream Sauce
adapted from Cuisine at Home - December 2005
makes 6 cups

Note: This is how I prep Brussels sprouts: Wash and pat dry.  Remove outermost leaves if they are damaged or dirty. Slice off about 1/4 inch of the very bottom stem.  

1 pound Brussels sprouts, halved lengthwise
2 cups red onions, cut into wedges
8 ounces fully cooked sausage links (such as kielbasa, chicken and apple, etc), sliced 1/2 inch thick
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup heavy cream (I used half and half)
1/4 cup Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar

Preheat oven to 450 F.  

On a baking sheet, toss together the sprouts, red onion, sausage, oil, salt and pepper.  Spread out in a single layer and roast until the sprouts are tender but still crisp, about 20 minutes.  

Meanwhile, add the cream, mustard, honey, and vinegar to a saucepan and simmer over low heat for about 10 minutes, until slightly thickened.  

To serve, drizzle the sauce over the roasted sprouts.  Serve as a main course over creamy polenta or with a slice of crusty bread, or as a side dish, or just have it by itself!

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