by Jess Thomson

Serves 10 | Start to finish: 45 minutes
from Edible Seattle November/December 2009
 

Finished with a swirl of cream and mustard, these simple sprouts are sure to convert the most devoted sprout-haters.

2 pounds Brussels sprouts (about 1 1/2” in diameter), trimmed and halved

2 tablespoons olive oil

Salt and freshly ground pepper

3 tablespoons Dijon or whole grain mustard

1/3 cup heavy cream

Preheat the oven to 375 degrees.

Place the trimmed Brussels sprouts in a large heatproof skillet. Drizzle the oil on top, season with salt and pepper, and mix until all the sprouts are coated. Roast for 20 to 30 minutes, until bright green and beginning to soften, shaking the pan once or twice.
 

Take the sprouts out and make a little space in the center of the pan. Add the mustard, then the cream, whisking to mix the two together. Shake the pan to distribute the liquid, then return to the oven for another 5 minutes or so, until the cream has thickened enough to coat everything. Serve warm or at room temperature.

MAKE AHEAD: The sprouts can be made a few hours ahead, and reheated for 5 minutes in a 350-degree oven before serving.

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