Brussels Sprouts with Dijon Mustard Cream Sauce
- 12 oz Brussels sprouts, trimmed
- 2 Tbsp butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- Salt and freshly ground black pepper, to taste
Simply delicious and wonderfully flavorful, this side dish is a gorgeous accompaniment to any meal and goes particularly well with seared steak.
Cut a shallow cross in the stem end of each Brussels sprout. Steam for about 7 minutes until just barely tender. In a medium saucepan, cook garlic in butter until just soft, being careful not to brown the butter or garlic. Add the cream and cook over medium heat until slightly thickened. Add mustard and stir until smooth. Add Brussel sprouts, toss gently to coat and heat through. Add lemon juice, salt and pepper to taste.