- 1 pound Brussels sprouts (450g)
- 1 tablespoon oil for cooking
- pinch salt and pepper
- ¾ cup heavy cream (35%) (175ml)
- ½ teaspoon garlic powder
- 1 teaspoon dijon mustard
Remove the tough outer leaves from the sprouts, trim the stalks and cut in half through the center.
Heat the oil in a large skillet on a medium high heat.
Once the oil is hot, place the sprouts into the skillet cut side down. Sprinkle with a little salt and pepper. Cook for 3 to 5 minutes til they start to char.
When ready flip the sprouts over in the skillet.
Add the cream, garlic powder and dijon mustard to the skillet, stir to combine.
Let the cream simmer, stirring occasionally, til the sauce has thickened.
- If making as part of a larger feast, you can prep and half the sprouts a few hours ahead of time and cook them close to serving.
- If you don't have garlic powder, you can add some diced fresh garlic to the skillet just before adding the cream.
- Smaller sprouts tend to be sweeter and more tender. Be sure to cut them in half to reduce any bitter flavor.
Calories: 236kcal | Carbohydrates: 12g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 69mg | Potassium: 481mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1512IU | Vitamin C: 97mg | Calcium: 78mg | Iron: 2mg